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Afang Soup Vegetarian

Vegetarian Afang Soup showcases the extraordinary flavour potential of the Afang leaf (Gnetum africanum) and waterleaf combination in a completely plant-based preparation. Since the Afang leaf itself is the most flavourful and distinctive element of this soup, removing meat while adding generous mushrooms and ground crayfish barely diminishes the eating experience.

Afang Soup Vegetarian, Nigerian cooking

Ingredients

  • 3 big handfuls of fresh afang leaves, very finely shredded
  • 5 big handfuls of fresh waterleaf, chopped
  • 2 big handfuls of fresh oyster or button mushrooms, sliced
  • 3 cooking spoons of red palm oil
  • 4 big handfuls of ground dried crayfish
  • 4 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 1 big handful of stockfish, soaked — optional
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 2 glasses of water

Method

  1. 01

    Shredding the Afang. Very finely shred the afang leaves into thread-like strips. This is the most critical step — thick pieces will remain tough. Set aside.

  2. 02

    Building the Soup Base. Heat palm oil in a large, wide pot. Add sliced onion and fry 2 minutes. Add blended Atarodo and fry 8 minutes. Add mushrooms, stockfish if using, ground crayfish, seasoning cubes and salt. Add 2 glasses of water. Bring to a simmer.

  3. 03

    Adding the Waterleaf. Add the chopped waterleaf. Stir through. Cook for 5 minutes — the waterleaf will release water and cook down quickly.

  4. 04

    Adding the Afang. Add the very finely shredded afang. Stir through vigorously. Cook for 12 to 15 minutes on medium heat, stirring every few minutes. The soup should be thick with leaves and very well-seasoned. Taste and adjust.

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