Afang Soup with Toko fish
A tasty and nutritious soup from the Efik and Ibibio people, which combines the earthy bitterness of pounded afang leaves with the mild flavor of water leaves. Loaded with assorted proteins, it’s a satisfying meal when paired with your swallow of choice.
- 6 pieces meat
- 1 piece stock fish
- 1 piece dried fish
- 3 tbsp palm oil
- 1 bundle afang leaves
- 1 cup periwinkles
- 1 piece onion
- 4 pieces snails
- 5 pieces cow skin (kpomo)
- 1 bundle water leaves
- Salt
- Pepper
- Crayfish
- Seasoning cubes
- Cooker
- Cooking utensils
- Pot
STEP 1: Season and boil the selected meats, cow skin (kpomo), dried fish, periwinkles, and toko fish until they are tender. A separate note indicates that snails should be cooked separately.
STEP 2: Chop the water leaves into small pieces.
STEP 3: In a pot, add ground pepper, seasoning cubes, and crayfish. After a few minutes, add the chopped water leaves, cover the pot, and allow it to boil for 20 minutes.
STEP 4: Thoroughly pound the afang leaves. It is noted that these leaves are quite strong and typically cannot be ground in a blender.
STEP 5: Add the seasoned meat and some water to the pot containing the water leaves. For an appetizing appearance and richer flavor, add more water and palm oil. Allow the soup to simmer for 12 minutes.
STEP 6: Incorporate the pounded afang leaves into the simmering soup.
STEP 7: Remove the pot from the heat and serve the Afang Soup hot. It is typically served with starchy accompaniments such as garri, fufu, or semovita.
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