My (first) recipe of the week/whenever!

15 Dec

Part two continued…..

That brings me to my first recipe of the week.   One of my favorites… Afang Soup.


2 lbs of beef ( or assorted meats like goat, oxtail, shaki and ponmo)

1 Cup Dried Fish

1 Cup stock fish

1 cup Periwinkle

1 Frozen packet of Snails

Lime (about 5) and Salt

1 cooking spoonful of red oil

2 TBSP crayfish

1 TBSP ground pepper

Half of one white onion (chopped)

1 to 2 cups of chopped/blended Ukazi leaves

1 cup chopped/blended Spinach (optional)

Four maggi cubes

Prep Time

To reduce cooking time, I usually prep my ingredients the night before.

Wash the Snails by cutting lime in quarters and rubbing them against the snails.  Do this with each lime …it takes about four or five washes to get rid of the slime.  Then scrub the snails with salt and water to remove additional slime.  Store the snails in the fridge with cut lime and water overnight.

Wash the periwinkle to remove all stones and dirt.  Store in the fridge.

To prep your stock fish and dried fish, DO NOT BOIL the fish because it will stink up your place.  Instead, boil water and then pour in a big basin.  Take your stockfish and dried fish and soak in the water.  COVER WITH ALUMINUM FOIL to prevent the smell from getting out for about 30 minutes.  Then clean the fish with cold water…removing bones and other things you don’t need.

I recommend soaking a big batch of fish, cleaning and then storing in small ziploc bags in the freezer so that when you need to cook soup, just take out a bag and defrost.  This will save time and help reduce stinking up your place with fish smell. (see image … the bowl on the left covered with aluminum is the fish).

You can blend your spinach and ukazi leaves the night before also.  Tip: add some water in your blender to give you a smooth consistency.


Boil your assorted meats with the chopped onion,  1TBSP of salt and four maggi cubes in three cups of water for ten minutes on medium heat.

Add your stockfish and your dried fish.  Cook for 5 mins.

Add crayfish and dried pepper.  Cook for another 5 minutes.

Add the palm oil.  Cover and cook for 8-10 minutes.

Add snail and periwinkle, cook for just a few minutes before adding both blended ukazi and optional spinach leaves.

Now turn your cooking heat to high (if using numbered cooker, set in on 8 or 9).  The reason is that you want to quickly reduce the water content in the soup without overcooking the vegetables or the snails and periwinkles).  You should stay in the kitchen and stir the soup every minute or so for about 5 to 7 minutes.

When the soup thickens, reduce the heat to medium or low.  Then taste to see if you need more salt and add as needed.  Serve with gari or semolina.


Note:  Afang is heavy with vegetables…you can add as much ukazi leaves as you like without spinach.  I am a big fan of spinach leaves so I tend to use it a lot to offset the dried processed leaves we get from African stores.  The more vegetables the better.  As you can see, I love more meat and less vegetables but you can use your discretion to figure out what you prefer.


5 Responses to “My (first) recipe of the week/whenever!”

  1. Anoda Phase December 15, 2010 at 9:26 pm #

    Great stuff! I’ve missed afang and edikangikong (don’t know d correct spelling) soups…pls what’s the english name for ukazi?

  2. Joxy December 16, 2010 at 9:11 am #

    Yummy yummy yummy. I’ll get some ukazi at the cashncarry this weekend….*swallowing hard*.

  3. notmadblackwoman December 17, 2010 at 7:53 am #

    Looking to try the recipe. Thanks.

  4. Good Naija Girl December 17, 2010 at 11:49 am #

    Oh my goodness! I didn’t read this entry (forgiveness, please!) but I came here to say I burst out laughing when I read your latest comment on my blog. In my (weak) defense I mailed your card on Tuesday or Wednesday…I have now resorted to earnestly praying that you will get it on time!

    Thanks for the morning laugh!

  5. Nice Anon December 21, 2010 at 12:11 am #

    is that Isam i see there? Chaiiiiiiiiiiiiiiiii
    Only the Lord will comfort me

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