Afang Soup (Spinach and Okazi leaves)

Afang Soup is of Nigerian origin - a much-celebrated recipe from the efik  ethnic group in the southern part of Nigeria, often served at ceremonial occasions such as weddings, child birth and to honoured guests. It has spread its wings throughout Nigeria and has been embraced in neighbouring countries.

  • 1-2 pounds of meat(tripe, cowskin, meat)
  • ½ medium onion chopped
  • 2 maggi cubes or 2 tablespoons bouillon
  • ½ pound smoked fish
  • ½ cup crayfish
  • 1-2 cups of red oil
  • 5 cups okazi leaves
  • 6 cups fresh waterleaves(I used spinach)
  • salt and pepper to taste
  1. Soak the dried okazi leaves for about 10 minutes or more , wash and drain the water.
  2. In a medium sized sauce pan boil meat, season with salt, pepper, and Maggie, and onions until tender (approximately 20-40 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock
  3. Boil the cow skin and tripe together or you may do so separately until tender. Drain the water from the cow skin, and tripe
  4. In a large pot combine all the meat and smoked fish with about 1- 2 cups of the stock
  5. If using smoked fish, pick out the bones and cut it chunks, add to the pot of meat. Cook for about 3-5 minutes
  6. Pulse the okazi leaves in a blender or food processor with a little bit of water to make it pliable.
  7. Repeat the same process with the chopped fresh spinach.
  8. Stir in the oil, Maggi and crayfish. Cover and let it simmer for 3-5 minutes
  9. Add the okazi leaves to the pot, stir, then include the spinach.
  10. Mix everything together and let it simmer for 5 to 10 minutes. Adjust for seasonings salt, pepper, and Maggi.
  11. Serve warm with eba, fufu or pounded yam.

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