Ecomely

Language

Afang (afang leaf soup): photo of the dish
Illustrative photo: Yemisi Ogbe — CC BY-SA 4.0, Wikimedia Commons
Soups

Afang (afang leaf soup)

A rich, green soup made with finely sliced afang leaves and ground melon seeds, very popular in south-east Nigeria. Its texture is dense and slightly gooey, often served with fufu or cassava dough.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Bouillon

Feuilles

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cook the meat in water with the stock cube and onion for 30 to 40 minutes, until tender, keeping the broth.
  2. Soak the dried waterleaf, rinse it, then finely slice the afang leaves.
  3. Add the smoked fish, dried shrimp and chilli to the broth, then simmer for 10 minutes.
  4. Mix the ground melon seeds with a little cold water and stir them into the broth.
  5. Add the palm oil and cook for 5 minutes so it blends into the soup.
  6. Add the afang leaves and waterleaf, stir gently and cover for 5 to 7 minutes, without overcooking so they keep their colour.
  7. Adjust the seasoning and serve hot with fufu.

Variations and tips

Vegetarian version. Replace the meat and fish with shiitake mushrooms and smoked tofu, and use a vegetable stock.

With what you can find here. Fresh spinach works well in place of afang, with a handful of kale added for texture.

More ideas

Banga (palm nut soup)1 h 25 · 4 serv.Ogbono (ogbono seed soup)1 h 10 · 4 serv.Egusi soup (melon seed soup)1 h 25 · 4 serv.Ukwa (breadfruit seeds)1 h 30 · 4 serv.Miyan taushe1 h 20 · 4 serv.Ofe Oha (oha leaf soup)1 h 25 · 4 serv.Ofe Owerri (Owerri soup)1 h 30 · 4 serv.Pawpaw soup (soupe de papaye)1 h 40 · 4 serv.

Original Ecomely recipe.