World Flavors Cookbook

Afang Soup

A nutrient-dense vegetable soup from the Efik/Ibibio people made with Afang leaves (Gnetum africanum) and Waterleaf.

Cuisine: Nigeria

Ingredients

• 4 cups Waterleaf, chopped
• 2 cups Afang leaves, ground
• 1 kg Assorted meats and snails
• 1/2 cup Palm oil
• 3 tbsp ground crayfish
• Periwinkles (optional)
• Seasoning and pepper

Instructions

1. Boil meats and stockfish until tender.
2. Add periwinkles, crayfish, and pepper. Simmer for 5 minutes.
3. Add the waterleaf and simmer until it wilts.
4. Add the ground afang leaves and palm oil.
5. Stir well and cook for 5 more minutes on low heat. Serve with Fufu or Pounded Yam.