Afang Soup
Grab a bowl of Afang Soup, where vibrant Afang and water leaves dance in a rich palm oil orchestra. The tender mushrooms add a delightful twist, creating a symphony of flavors. Ladle it over your favorite swallow dish for a taste of West African culinary poetry. Enjoy with you and yours!
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Ingredients
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2 CupsAfang leaves (also known as Ukazi leaves) washed and chopped
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250 g250g Water leaves wash and sliced
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50 g50g Dry button mushroom
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1/2 cupPalm oil
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1 mediumOnion chopped
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2-3 tbspOyster Mushroom ground
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Ground pepper (habanero or scotch bonnet) to taste
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Salt to taste
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2 cupsWater
Instructions
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Boil the button mushroom in a pot with chopped onions, salt, and enough water to cover, until they are tender.
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Reserve the stock.
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Heat the palm oil in another pot until it is bleached
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Add the chopped afang leaves to the palm oil and stir well to combine
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Cook for about 5-7 minutes over low to medium heat until the leaves soften and release their flavor.
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Pour in the water leaves and let it simmer for 5 mins.
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Add the reserved stock to the afang leaves mixture, stirring well to create a flavorful base.
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Add the boiled mushroom,with ground oyster mushroom and pepper. Let it cook for about 10 minutes.
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Season the soup with salt and additional pepper if needed.
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Simmer the soup for a few more minutes, allowing the flavors to meld.
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Taste and adjust the seasoning to your preference.
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Serve the Afang Soup hot with fufu, pounded yam, or any other preferred swallow dish.
Notes
Afang Soup is wonderfully adaptable, so feel free to customize it to your taste. Whether you prefer more heat with extra pepper or want to experiment with different types of mushrooms, this vibrant dish welcomes your culinary creativity. Enjoy the rich and hearty flavours of West African cuisine!
