Afang Soup

Afang Soup (Spinach and Okazi leaves) - slimy-textured soup loaded with chunks of protein and spices and seasonings. A healthy way of adding more greens to your table. Best paired with your favorite starchy side.

Course Main

Cuisine African

Prep Time 20

Cook Time 1

Total Time 1 20

Servings -6 people

Calories 358kcal

Author Imma

Ingredients

1-2 pounds of meat tripe, cowskin, meat
1/2 medium onion chopped
2 maggie cubes or 2 tablespoons bouillon
1/2 pound smoked fish
1/2 cup crayfish
1-2 cups of red oil
5 cups okazi leaves
6 cups fresh waterleaves I used spinach
salt and pepper to taste

Instructions

Soak the dried okazi leaves for about 10 minutes or more, wash and drain the water.
In medium–sized sauce pan boil meat, season with salt, pepper, and Maggie, and onions until tender (approximately 20-40 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock
Boil the cow skin and tripe together or you may do so separately until tender. Drain the water from the cow skin, and tripe.
In a large pot combine all the meat and smoked fish with about 1- 2 cups of the stock.
If using smoked fish, pick out the bones and cut it chunks, add to the pot of meat. Cook for about 3-5 minutes.
Pulse the okazi leaves in a blender or food processor with a little bit of water to make it pliable.
Repeat the same process with the chopped fresh spinach.
Stir in the oil, Maggie and crayfish. Cover and let it simmer for a couple of minutes -3-5
Add the okazi leaves to the pot, stir, then include the spinach.
Mix everything together and let it simmer for 5 to 10 minutes. Adjust for seasonings salt, pepper, and Maggie.
Serve warm with eba.

Notes

.Cut down on the oil if you are health conscious. I have made this soup before with only 1/2 a cup of oil and it still tasted delicious
.Feel free to include periwrinkle in this meal - am not a big fan
.If you really want it slimmy blend one okra with the spinach

Nutrition