Afang Soup (Spinach and Okazi Leaves)

What It Takes to Make Afang Soup

Okazi leaves and spinach are the leading players here. Okazi leaves are usually not available in major supermarkets. Instead, look for them at most African stores or online.

While there, you can pick up tripe, cowskin (yes, like pork rinds but from a cow), smoked fish, and crayfish. Take advantage of the opportunity to pick up palm oil, too. The other ingredients are pantry staples: onion, bouillon, salt, and pepper.

How to Make Afang Soup

1. Get your ingredients together. (Photo 1)
2. Soak the dried okazi leaves in water for 10 minutes or more, then drain the water. (Photo 2)
3. Meat – In a medium-sized saucepan, boil the meat, seasoned with salt, pepper, and bullion, along with the onions, until tender (20-40 minutes, depending on the choice of meat). Or cut the time in half by using a pressure cooker. (Photo 3)
4. Stock – When the meat is tender, drain the water, reserving it for stock in the next step.
5. Soup – Combine all the meat and smoked fish in a large pot with 1-2 cups of the stock. If using smoked fish, pick out the bones and cut it into chunks, then add it to the pot of meat. Cook for 3-5 minutes.

1. Pulse the okazi leaves in a blender or food processor with a little water to make them pliable. Repeat the same process with the chopped fresh spinach. (Photos 4-6)
2. Season – Stir in the oil, Maggi, and crayfish. Cover and simmer for 3-5 minutes.

1. Veggies – Add the okazi leaves to the pot, stir, and then add the spinach. (Photos 7-8)
2. Simmer – Stir and simmer for 5-10 minutes. Give it a taste test and adjust the seasonings as needed. (Photos 9-10)
3. Serve it hot and enjoy!

Recipe Variations

• Use a different meat. You can use any fresh or smoked meats you desire in this soup. Take your pick! Everything from smoked sausages to stew beef works. 
• Get authentic with waterleaf. The OG afang soup recipe features waterleaf instead of spinach, so feel free to make the swap if you can get your hands on them.
• Make it spicy. Add cayenne or red pepper flakes to this delicious soup to pack some heat.

Tips and Tricks

• Be extra careful during the blending process, and don’t overdo it. You don’t want to completely puree the leaves because it will ruin the soup’s consistency.
• This palm oil is NOT the same as the industrialized stuff that’s the subject of controversy. So please don’t skimp on it because it’s essential for that rich, authentic taste. 
• Use assorted meats like goat, smoked fish, and stockfish for added depth. 
• When adding crayfish, toast it lightly before blending to give the soup an incredible nutty aroma that elevates everything.

Make-Ahead and Storage Instructions 

Afang soup is a perfect make-ahead dish because it tastes even better the next day! Once fully cooked, it stores beautifully in the refrigerator for 4-5 days and freezes for 3-4 months. Let it cool completely, then transfer it to freezer-safe containers. To reheat, add a tablespoon of water or broth to loosen it up and stir gently to preserve the leafy texture.

What Goes With Afang Soup

Traditionally, afang soup pairs with swallow foods like eba (garri) from cassava, pounded yam, or fufu to scoop up the slightly thick soup. The hearty, savory nature of the soup makes it a perfect match for anything that will soak up all that flavorful goodness, so a batch of biscuits will do the trick.

More Authentic African Recipes to Try

• Maafe
• Chicken Stew
• Stewed Spinach
• Red Red
• East African Pilau Rice

By Imma

Watch How to Make It

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