Nigerian Afang Soup Recipe
Delicious Afang soup from southern Nigeria
Equipment
Ingredients
- 250 g Cow leg
- 250 g Goat meat
- 1 Onion
- 2 Bouillon cube
- Salt
- 1 teaspoon Cameroon pepper
- ¼ cup Palm oil
- Smoked cat fish 1 cup
- 3 cups Okazi
- 6 cups Baby spinach
- 2 tablespoons Ground crayfish
Instructions
- Soak the fish for a few minutes. Then, remove the bones, wash and keep aside.
- Soak the dried okazi in warm water for 10 mins. Wash and add into a blender. Pulse for a few minutes until the leaves are broken down, but not turned into a puree.
- Wash the spinach and slice thinly.
- Wash and add the cow feet into the pressure cooker with some salt, 2 cups of water and bouillon cubes. Cook for 15 mins, then remove from heat.
- Add the goat meat into a saucepan. Slice the onion and add into the pan. Combine with some salt, bouillon cubes and ½ a cup of water. Cook until the meat is tender.
- Add the cooked cow feet, palm oil, Cameroon pepper and dried catfish into the pan. Reduce the heat and leave to cook for 10 mins.
- Mix in the sliced spinach, okazi leaves and ground crayfish. Taste for salt and add some if needed.
- Cook for another 10 mins. Remove from heat.
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