Efang is a very common food among Nigerians, it originally originates from the Efik people. Here is a recipe for making Afang Soup without stress

1kg Assorted meats (Beef, Smoked Turkey, Goat meat, Shaki, Ponmo, Cow leg are ideal)

4 Bunches of Water leaves

3 Cups Okazi/ Afang leaves

2 Cooking Spoons Palm Oil

1-2 Pieces Smoked Fish

3 Pieces Stockfish

2 Cups Periwinkles with or without the Shells on

1-2 cooking spoons fresh ground Scotch Bonnet pepper

1 Cooking Spoon Crayfish Powder

2 Knorr Chicken Cubes

1 Maggi Crayfish

Salt to taste

Preparation:

Boil the meats on high heat, starting with tougher meats first. Offals may be boiled separately if they are bloody. Add salt and Knorr Chicken Cubes and seasoning, onions are optional, I don’t use any. I gather onions aren’t needed when preparing authentic Afang soup.

While the meats are cooking, get the leaves ready.

When the meats are almost soft, add the Smoked fish and continue to boil till very soft

Slice and wash the Water leaves to remove all traces of dirt. Also wash and soak the Okazi/ Afang leaves in hot water for 2 minutes. This process will help soften the Afang leaves.

Then transfer the Afang leaves into a blender, add a small amount of water, then blend to your preferred consistency. You may also Pound or grind the Afang leaves.

Soak the smoked Catfish in hot water, clean to remove traces of dirt then shred and set aside…

When the meats are well cooked, you should end up with 1-2 Cups of Stock. To this, add the Crayfish, blended pepper, Smoked Prawns,  Smoked Fish, Maggi Crayfish and Periwinkles if you’re using any. Turn the heat down to medium. Leave to cook for 3-5. minutes….

Now, add the washed Water leaves, stir and combine. Then leave to cook for 2-3 minutes. The Water leaves will wilt in the soup as it’s got quite a lot of water contents, do not be tempted to add too much. Remember we’ll still be adding Afang leaves.

Now, add the Palm oil, stir and combine, leave to cook for 3 minutes…

Switch the heat off and let it simmer with the residual heat for another minute or two