Afang Soup

Name: Afang Soup
Total time: 55 min
Cuisine: Nigerian
Ingredients: 2 cups Fresh afang leaf, washed and finely sliced; measure before pounding or grinding; 3 cups Fresh waterleaf, washed, drained and chopped; 400 g Assorted meat and fish, pre-cooked until tender and de-boned as needed; 100 ml Palm oil; 2 Scotch bonnet peppers; As needed Water or reserved cooking stock; To taste Salt

NigerianMedium55 min

"Two leaves, one soup, and a Calabar kitchen's pride."

A dense, savoury soup pairing afang leaf with waterleaf, built on a rich stock of assorted meat and fish. Serves 4 with separately prepared swallow.

Origin

West Africa · Nigeria · Calabar

Part of the Nigerian Table.

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