Making Afang Soup with Periwinkles – Recipe and Preparation

Do you want to prepare authentic Afang soup like Nigerian chefs? This nutritious dish from the Efik and Ibibio people combines flavourful ingredients with leafy vegetables. You can follow this simple guide to making the perfect Afang soup with periwinkles at home.

Making Afang Soup with Periwinkles

Afang soup is a traditional Nigerian dish featuring:

• Afang leaves (wild spinach)

• Waterleaf

• Palm oil

• Protein sources

• Spices and seasonings

Popular in southern Nigeria, this soup pairs well with:

• Fufu

• Garri

• Pounded yam

• Semolina

Ingredients You Need

Main Ingredients

• 4 cups shredded Afang leaves

• 3 cups chopped waterleaf

• 2 cups palm oil

• 500g assorted meat (beef, goat, tripe)

• 200g dry fish

• 100g stockfish

• 2 tablespoons crayfish

• 3 stock cubes

• Pepper to taste

• Salt to taste

Optional Additions

• Periwinkle

• Prawns

• Snail

• Ugba (ukpaka)

Step-by-Step Preparation

1. Prepare the Proteins

• Wash and season meats with salt, onions, and stock cubes

• Cook until tender (about 25 minutes)

• Add soaked dry fish and stockfish

• Cook for 10 more minutes

• Reserve stock for cooking

2. Process the Vegetables

• Wash and shred Afang leaves finely

• Chop waterleaf into small pieces

• Squeeze waterleaf to remove excess water

3. Cook the Soup Base

• Heat palm oil in a pot

• Add blended pepper and crayfish

• Fry for 2 minutes

• Add meat stock and bring to boil

4. Combine Ingredients

• Add cooked meats and fish

• Stir in waterleaf

• Cook for 5 minutes

• Add Afang leaves

• Simmer for 3 minutes

Key Cooking Tips

For Best Texture

• Shred Afang leaves very fine

• Don’t overcook vegetables

• Maintain medium heat

Flavor Enhancements

• Use smoked fish for depth

• Add a teaspoon of ogiri okpei

• Include fresh seafood

Consistency Control

• Add more stock for lighter soup

• Cook longer to thicken

• Adjust before adding Afang leaves

Common Mistakes to Avoid

• Using unwashed Afang leaves

• Overcrowding the pot

• Burning the palm oil

• Insufficient seasoning

• Cooking on high heat

Serving Suggestions

Serve Afang soup:

• Hot with your preferred swallow

• With fresh fish or meat

• Garnished with periwinkle

• With a side of chilled drink

Storage and Reheating

Refrigeration

• Cool completely before storing

• Keep in airtight container

• Consume within 3 days

Freezing

• Portion soup before freezing

• Use freezer-safe containers

• Thaw overnight before use

Reheating

• Add little water if too thick

• Stir frequently

• Heat thoroughly

Frequently Asked Questions

Can I use frozen Afang leaves?
Yes. Thaw completely before use.

What if I can’t find waterleaf?
Substitute with spinach or pumpkin leaves.

How do I know Afang leaves are fresh?
Look for:

• Vibrant green color

• Crisp texture

• No yellow spots

Can I make Afang soup without palm oil?
Yes, but flavour and colour will differ.

Troubleshooting Guide

Problem: Soup Too Bitter

Solution:

• Wash leaves thoroughly

• Blanch Afang leaves briefly

Problem: Soup Too Watery

Solution:

• Simmer longer

• Add more Afang leaves

Problem: Oil Separating

Solution:

• Stir well before serving

• Maintain even heat

Making Afang Akwa Ibom Soup

Afang soup tastes better the next day as flavours develop. Adjust ingredients to your preference and enjoy this nutritious Nigerian delicacy.

Remember to:

• Wash vegetables properly

• Balance the leaf ratio

• Season adequately

• Serve fresh

With practice, you’ll master this traditional recipe. Try different protein combinations to discover your perfect version of Afang soup.