Calabar Afang Soup Recipe By Nugi Foods

Authentic Calabar Afang soup is one major soup in Nigeria that has come to be accepted by every Nigerian tribe and culture. We can never have enough afang soup recipes on this blog. One day I feel like  “enough of these Nigerian soups” The next day I meet a pot of soup I cannot resist but share with the world.

This lovely pot of soup by Nugi foods is something to try this weekend or next. This Calabar afang soup recipe by Nugi is very easy. When I look at a recipe and it’s not complicated, I like to try it.

There is a cow tail afang soup calabar method on the blog too. You can check it out.

 

Below is the calabar afang soup ingredients and cooking steps:

Calabar Afang soup ingredients for a large pot of soup

Meat (Cow leg, cow tail, Beef or goat meat) I prefer using goat meat because it gives it an out of this world aroma and I use about 4K worth
Canda/kpomo
Stockfish
Dry fish
Periwinkle
Afang ( I use 1k worth)
Waterleaf ( I use 500-600 naira worth, already picked)
Palm oil about one and a half bottle
Onions (for seasoning the meat)
Dry pepper
Salt
Seasoning cubes (maggi/Tasty cubes)

Procedure for cooking Calabar Afang Soup

 

COOKING STEPS:

1. Wash, season, and boil meat and Canda to be used. I usually dice the canda (kpomo) into bits so you can pick and chew along while swallowing the eba.
2. Add your ingredients for seasoning.
3. Boil your meat till it’s almost done because it’ll still cook inside the soup and you don’t want it to be too soft.

I boil my goat meat for 30 minutes maximum.

1. Soak your dry fish and stock fish separately in hot water for some minutes.

Then rinse off

1. In a separate pot boil your already washed periwinkles with salt for about 3-5 minutes and drain the water
   Rinse periwinkles and add to the meat stock.
2. Add the stock and dry fish to the meat stock too and set to boil.

Once it starts boiling pour in your already sliced water leaf, add palm oil immediately to keep the leaf fresh, add crayfish, stir and leave to boil for about 2 minutes.

1. Taste for salt, pepper, crayfish and seasoning cubes and add more if need be.
2. Add your Afang and stir. Leave to simmer for not more than 2 minutes to keep the leaves green and fresh.
   Viola! Your Calabar Afang soup is ready.
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To see more afang soup recipes shared on the blog, follow this afang soup post.

Do you know you can still cook afang soup where there is no   waterleaf?