Afang
Afang is a deeply flavored Nigerian vegetable soup made with afang or okazi leaves, waterleaf, palm oil, seafood, and meat. It is rich, earthy, and traditionally paired with a swallow that can scoop up the thick greens and broth.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Simmer cooked meat with stockfish, crayfish, chili, and stock until the flavors are concentrated.
Stir in palm oil and cook briefly so the broth turns glossy and aromatic.
Add waterleaf or spinach first, then fold in the sliced afang leaves and simmer until just tender.
Adjust seasoning and serve hot with fufu, lafun, or another swallow.
π· Perfect Pairings
Complete your meal with these
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