Have you ever travelled to the South-South region of Nigeria or been on a road trip to that part of the country? If yes, you would attest to the lush vegetation adoring the terrain. The entire landscape is imbued with a green hue that embraces the dense rainforest predominantly found in the region. Lodged in the arms of these tropical rainforests are extensive flowing rivers, scenic coastal areas, and fertile agricultural lands.
In these lands resides the Afang leaf, a plant scientifically known as Gnetum africanum, a climbing vine native to the tropical rainforests of West and Central Africa. Locally, the leaf is known as “Ukazi” among the Ibos and “Afang” among the Ibibio and Efik people of Nigeria.
The indigenous peoples of South-South Nigeria have used Afang leaves in cooking practices for centuries. The Efik and Ibibio tribes, who predominantly inhabit Akwa Ibom and Cross River States, have traditionally used Afang leaves in their cuisine. The leaves are especially celebrated in the preparation of Afang soup, a dish that is both a culinary staple and a cultural symbol.
Afang soup is central among the delicacies prepared during cultural activities such as traditional marriages, festivals, and other traditional occasions. Amidst the vibrant display of cultural ensembles, Afang soup shines through as its presence at these ceremonies emphasises its importance in communal gatherings. Afang soup has leapt beyond the borders of South-South Nigeria to grace the tables of several homes across other states in Nigeria.
Nutritional Value of Afang Soup
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Beyond its culinary applications, Afang leaf is valued for its high nutritional content, including vitamins A and C, calcium, iron, and dietary fibre. Traditionally, the leaf has also been used in herbal medicine for its purported health benefits, such as improving digestion and providing antioxidant properties.
Afang soup is made from nutrient-rich ingredients, including Afang leaves (Gnetum africanum), water leaves (Talinum triangulare), assorted meats, fish, and various seasonings. The leaves are a good source of vitamins A and C, which are essential for maintaining healthy vision, skin, and immune function.
How to Prepare Afang Soup
If you want to embrace a healthier path to eating, then Afang soup deserves a spot in your pot! I bet you’re curious about the ingredients required to make this delicacy. This article has just the perfect recipe. Here’s a step-by-step guide on how to prepare Afang Soup.
Ingredients
- 10-15 stalks of Afang leaves (finely shredded)
- 4 cups of chopped water leaves (Talinum triangulare)
- 500g of assorted meats (beef, goat meat, cow tail (Ponmo), etc.)
- 200g of stockfish (pre-soaked and cut into pieces)
- 200g of dried fish (washed and deboned)
- 200g of periwinkles (optional, in or out of shells) is a delight for any seafood lover.
- 1kg of Prawn, lobster, fresh fish, and any other seafood of choice
- Seasonings such as Maggi or Knorr
- Spices
- 2-3 tablespoons of ground crayfish
- Two tablespoons of ground pepper (to taste)2-3 seasoning cubes
- Two tablespoons of ground pepper (to taste)2-3 seasoning cube
- Salt (to taste)
- ¼ bottle of red oil
- One large onion (chopped), optional
- Water (as needed)
Method
- Shred the Afang leaves. Alternatively, you can use a food processor for a finer texture. Wash and chop the water leaves. Ensure the leaves are thoroughly washed under running water to remove dirt and debris.
- Then, wash and cut the assorted meats into bite-sized pieces.
- Pre-soak the stockfish in warm water for about an hour, then cut into pieces.
- Wash and debone the dried fish.
- Wash the periwinkles, prawns, lobsters, and any other utilised seafood
- Cooking the assorted meats in a large pot. Add chopped onions, seasoning cubes, and a little salt for taste. Add enough water to cover the meats and cook until tender. This may take about 30-40 minutes, depending on the types of meats used. Once the meat is properly cooked, add the pre-soaked stockfish and dried fish. Cook for an additional 10 minutes.
- Add the palm oil to the pot and stir well. Allow it to cook for 5 minutes to blend with the meats and fish.
- Add the chopped water leaves to the pot and stir. Cook for 3-5 minutes until the water leaves are slightly wilted.
- Next, add the shredded Afang leaves and stir thoroughly to combine all the ingredients.
- Add the ground crayfish and pepper and adjust the seasoning with additional cubes and salt if necessary.
- Stir well to ensure all the ingredients are well mixed.
- Periwinkles (Shelled or unshelled) can be added at this stage.
- Finally, allow the soup to simmer for 10 minutes on low heat. Stir occasionally to prevent burning and to ensure the flavours blend.
- Adjust Consistency as required. Add more water to achieve your desired consistency if the soup is too thick.
- Simmer for an additional 2-3 minutes after adding water.
- Serve your delicious Afang Soup with traditional Nigerian swallows of your choice. Pounded yam, fufu, Eba, or semolina is an excellent choice.
Afang Soup is a highly nutritious dish that offers numerous health benefits. It is rich in vitamins, minerals, and antioxidants, making it an excellent choice for boosting immune health, supporting digestive health, and providing essential nutrients. Combining animal and plant-based proteins and healthy fats makes it a balanced meal supporting overall health and well-being. Whether enjoyed for its cultural significance or its nutritional value, Afang Soup is a wholesome and delicious addition to any diet.