Learn how to make the Famous Afang and Efo riro Soup

Afang Soup is a traditional Nigerian dish that originates from the Efik people in the southeastern part of the country, particularly Cross River and Akwa Ibom States. It is a flavorful and nutritious soup known for its unique taste and the prominent use of wild spinach called “afang” or “okazi” leaves.

Ingredients:

• 200g afang (okazi) leaves, shredded
• 200g waterleaf or substitute with fluted pumpkin leaves (ugu), shredded
• 500g assorted meats (beef, cow tripe, periwinkle, etc.)
• 2 cups stockfish, pre-soaked
• 2 cups smoked fish, deboned and flaked
• 1 cup periwinkle (optional)
• 2 tablespoons ground crayfish
• 2 tablespoons palm oil
• 2 onions, finely chopped
• 3-4 tablespoons pepper soup spice mix (blend of scent leaves, utazi, and other spices)
• Salt and seasoning cubes to taste

Instructions:

1. Prepare the Afang Leaves:

• Wash the afang leaves thoroughly and shred them finely. You can use a knife or a food processor.

1. Prepare the Waterleaf or Ugu Leaves:

• If using waterleaf, wash and shred it finely. If using ugu, remove the tough stalks and shred the leaves.

1. Prepare the Meats:

• Clean and cut the assorted meats into bite-sized pieces.
• Soak the stockfish in hot water until it becomes soft, then clean thoroughly.

1. Cooking:

• In a pot, combine the assorted meats, stockfish, and enough water to cover. Season with onions, salt, and seasoning cubes. Cook until the meats are tender.

1. Add Palm Oil:

• Add palm oil to the pot and allow it to dissolve in the broth.

1. Add Seasonings:

• Stir in the ground crayfish and pepper soup spice mix. Adjust the seasoning to taste.

1. Incorporate Fish and Periwinkle:

• Add the smoked fish and periwinkle (if using). Cook for an additional 5-10 minutes.

1. Add Afang and Vegetables:

• Introduce the shredded afang leaves and waterleaf or ugu. Allow the vegetables to simmer until they are tender.

1. Adjust Consistency:

• If needed, adjust the soup’s consistency by adding more water or stock.

1. Simmer:
   • Allow the soup to simmer for an additional 10-15 minutes, ensuring all flavors meld together.
2. Serve:
   • Afang Soup is typically served hot and is commonly enjoyed with a side of fufu, eba, pounded yam, or any preferred Nigerian swallow.

Afang Soup is appreciated not only for its rich taste but also for its nutritional value, making it a popular choice in Nigerian cuisine.

Learn How to make Yoruba Traditional Vegetable Soup – Efo Riro

Efo Riro is a popular and flavorful Nigerian spinach stew that hails from the Yoruba ethnic group. It is a delicious and nutritious dish made with a variety of vegetables, meat, and fish. Here’s a basic recipe for preparing Efo Riro:

Ingredients:

Main Ingredients:

• 2 bunches of spinach or other leafy greens, chopped
• 2 cups tomato, pepper, and onion blend (tomato puree can be used)
• 1 cup palm oil
• Assorted meats (beef, tripe, liver, etc.)
• Smoked fish or stockfish (optional)
• 2-3 tablespoons ground crayfish
• 2-3 stock cubes
• Salt to taste

Seasonings and Spices:

• 2 tablespoons ground pepper (adjust to taste)
• 1 tablespoon ground locust beans (iru)
• 1 teaspoon ground ehu seeds (calabash nutmeg)
• 2-3 tablespoons locust beans (iru), soaked in hot water (optional)
• 1 onion, finely chopped
• 3-4 tablespoons crayfish powder

Cooking Directions:

1. Prepare the Meats and Fish:

• Clean and season the assorted meats with salt, stock cubes, and other desired seasonings.
• Cook until tender. If using smoked fish or stockfish, prepare them separately.

1. Prepare the Vegetables:

• Wash and chop the spinach or leafy greens. Set aside.

1. Prepare the Pepper Blend:

• Blend tomatoes, peppers, and onions to form a smooth puree. Alternatively, you can use tomato puree.

1. Cook the Pepper Blend:

• Heat palm oil in a pot. Add chopped onions and stir-fry until translucent.
• Add the tomato-pepper-onion blend to the pot and cook until the oil separates from the mixture.

1. Add Seasonings and Spices:

• Add ground pepper, ground crayfish, ground locust beans (iru), and crayfish powder. Stir well.

1. Combine with Cooked Meats and Fish:

• Add the cooked assorted meats and smoked fish or stockfish to the pot. Stir to combine with the pepper mixture.

1. Add Palm Oil:

• Pour in the palm oil and mix thoroughly. Allow it to simmer for a few minutes.

1. Add Locust Beans (Optional):

• If using soaked locust beans (iru), add them to the pot for an extra layer of flavor.

1. Add Chopped Vegetables:

• Add the chopped spinach or leafy greens to the pot. Stir well to combine with the other ingredients.

1. Season and Simmer:
   • Season with additional stock cubes and salt to taste. Allow the stew to simmer on low heat until the vegetables are tender.
2. Adjust Consistency and Seasoning:
   • Adjust the consistency of the Efo Riro by adding water if necessary. Taste and adjust the seasoning accordingly.
3. Serve:
   • Once the vegetables are cooked and the flavors have melded, your Efo Riro is ready to be served. Enjoy it with rice, pounded yam, fufu, or any swallow of your choice.

Efo Riro is a versatile dish, and you can customize it based on your preferences. Feel free to add other vegetables or proteins to suit your taste.

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