Its only right that my first post be Afang Soup. I mean, it is Afang Soup!!! That is the one soup that you are sure that you'll (almost) always find a bowl of in my fridge/freezer.
Ok, let's rewind for a second here. First of all i really want to thank all of my readers, you stuck by me and urged me to keep banging out recipes and after a 2/3 year hiatus here i am again. A lot of changes have come with these past years; i moved continent, life changed 100% and most obviously we are at a new site and have had a major face lift! We are starting anew. A lot of the old recipes will eventually make it over here with new pictures and some changes but i promise you will still love it. Again, thank you!
Yes, here is what you'll need for a bangin' pot of Afang Soup...
1Kg Goat Meat
1Kg Assorted Meat (Optional)
1 Dried/Smoked Fish - De-boned and cleaned
250Grms Stock Fish - Washed
1 Cup of Ground Crayfish
Chopped Spinach/Water Leaf
Ground Afang/Okazi Leaves
2 - 3 Cups Palm Oil
Salt & Pepper
Step 1 is the most important step. This is where the flavor of your soup is built.
Wash your meat and season with salt, pepper, seasoning cubes and chopped onions and enough water to come up to the level of the meat. You want to also add your stock fish at this time so that it flavors your meat as well and it has enough time to break down.
Tip 1: Do not put too much water in your meat as you will not be able to drain it and you do not want a light soup.
Tip 2: Cook tougher cuts of meat first, when the meat is half cooked then add other cuts such as beef. For those who don't know, if you choose to add shaki (tripe) to your soup, make sure you cook it down first as it gets extremely tough. Even if you are using a pressure cooker, cook tougher cuts first and then add other meat cuts. If you put them all in at the same time, by the time they are cooked, your other cuts of meat would have turned to mush!
As much as possible i do not add any additonal water to this soup when i cook because i like a thick Afang Soup, but feel free to add a little at a time until you get your desired consistency.
When your meat is cooked, your soup is 75% cooked.
Add dried fish, snail, periwinkle and crayfish. Season to taste and turn the heat down and allow the soup to cook for 5 - 7 minutes.
Add palm oil and allow to cook for another 5 minutes or till your oil turns from red to a brown-orange color. You do not want your soup tasting of raw palm oil. Season and taste.
Add your chopped, washed spinach/water leaf and mix properly. Allow to cook for 2 minutes only, we do not want to kill the vegetable by overcooking it.
Tip 3: As you wash your spinach/waterleaf, squeeze was much water out of it as you can, even if you're using chopped frozen spinach in a bag. It can quickly make your soup more watery than you had originally intended.
Add afang/okazi last and stir, taste, season if you need to then turn off the heat.
Tip 4: You can gring your afang 3 ways; If you're in Nigeria, you can grind your afang in the market. Just ask. If you're in the diaspora or do not want to grind it in the market, you can put it in your blender and add a littl water at a time and blend it. Please do not turn it into a smoothie. Lol. If you are blending it, you should be even more watchful of the water level in your soup. If your blender has a dry mill, you can also use it to gring your afang dry but this is the most tedious method.
Next, enjoy your soup!