Afang Soup with Fufu: Traditional Nigerian Recipe

• •1 lb Beef (cut into stewing pieces)
• •1 piece Smoked fish (mackerel or similar), flaked (bones removed)
• •100 g Stockfish (dry cod or similar), pre-soaked and shredded
• •1 cup Periwinkle (shelled, cleaned)
• •8 cups Waterleaf, washed and finely chopped
• •2 cups Afang leaves (okazi leaves), washed and finely shredded/blended
• •1 cup Palm oil
• •3 tbsp Ground crayfish
• •2 pieces Scotch bonnet peppers (ata rodo), blended (or to taste)
• •1 piece Onion, chopped
• •2 pieces Seasoning cubes (Maggi or Knorr)
• •to taste Salt
• •2 cups Pounded Yam Flour (or similar Fufu flour)
• •3 cups Water (for Fufu)

Instructions

1. 1

   **Prepare the Meats:** Place the beef in a pot with chopped onion, one seasoning cube, and a pinch of salt. Add just enough water to cover. Bring to a boil, then reduce heat and simmer until the beef is tender, about 30-40 minutes. Add the pre-soaked stockfish halfway through the cooking time. Once tender, add the flaked smoked fish and periwinkle, and cook for another 5 minutes. Set aside.

2. 2

   **Prepare the Vegetables:** Ensure your waterleaf is thoroughly washed and finely chopped. The afang leaves (okazi) should be finely shredded or blended into a paste. Traditional preparation often involves pounding them to achieve the right texture.

3. 3

   **Cook the Waterleaf:** In a separate large pot, heat the palm oil over medium heat for about 2-3 minutes. Add the chopped waterleaf and stir-fry for 5-7 minutes until it has wilted significantly and released most of its liquid. This helps to reduce the slimy texture.

4. 4

   **Combine and Simmer:** Add the cooked beef, stockfish, smoked fish, periwinkle, and their cooking liquid to the pot with the waterleaf. Stir well. Add the blended Scotch bonnet peppers, ground crayfish, and the remaining seasoning cube. Stir and bring to a gentle simmer.

5. 5

   **Add Afang Leaves:** Once the soup is simmering, add the finely shredded/blended afang leaves. Stir well to combine all ingredients. Check for salt and adjust if necessary. Simmer for another 5-10 minutes, allowing the flavors to meld and the afang leaves to soften slightly. The soup should be thick.

6. 6

   **Prepare the Fufu:** While the soup simmers, prepare the Fufu. In a medium pot, bring 3 cups of water to a boil. Reduce heat to low. Gradually add the pounded yam flour, stirring continuously with a wooden spoon or spatula to prevent lumps. Keep stirring vigorously, pressing against the sides of the pot, until a smooth, thick, and consistent dough forms. This should take about 5-7 minutes. If it's too thick, add a tablespoon of hot water; if too thin, a pinch more flour. Cover and let it steam for 2-3 minutes.

7. 7

   **Serve:** Scoop portions of the hot Fufu and shape them into smooth balls or mounds. Serve immediately with generous ladles of the hot Afang Soup.

Chef's Tips

• 💡For authentic Afang Soup, sourcing fresh waterleaf and afang (okazi) leaves is key. If fresh isn't available, frozen can be used, but ensure they are properly thawed and drained.
• 💡Adjust the amount of Scotch bonnet pepper to your preferred spice level. You can also use less pungent peppers like habanero or bell peppers for a milder flavor.
• 💡When pounding the Fufu, continuous and vigorous stirring is crucial to achieve a lump-free, smooth texture. You can also use a stand mixer with a dough hook for easier preparation.