By Hadassah Agbaps - September 12, 2013

Courtesy: chichiscuisine
Hi people, what's been on? It's Thursday again and Food Indulgence won't be complete without native Nigerian soups, will it?
So I'm introducing the first Nigerian soup courtesy of Chichi of


2 big bunches of waterleaf
4 handfuls of cut okazi (ask hand grinders in the market to grind it)
Goatmeat, Shaki, Cowleg
Stock fish
Dry fish
1 cup of periwinkle (optional)
1 cup of palm oil
Crayfish and/or oporo
2 Onion bulbs
Knorr Cubes


Wash the cowleg and put in a pot. Add water and cook till it's half done (you might need to add water as you cook the cowleg). When the it is half done, add the shaki and goat meat (be sure you've washed them with salt water 1st). Wash the stock fish and dry fish with hot salt water and remove the bones then add to the pot also. Season with maggi and salt, cut up one onion bulb and add to the pot. Boil till they are well done. Afang soup doesn't need a lot of meat water (because waterleaf brings out a lot of water) so allow your stock dry a bit.

Add palm oil to the meat. Blend onions, crayfish/oporo and pepper and add to the pot. Allow to boil for like 10-15 minutes. Add the periwinkle, waterleaf and okazi. Adjust the seasoning if necessary. Cover the pot and allow to boil for 10minutes, turning regularly.

Serve with garri, loi loi, amala, wheat, iyan, semolina or any other kind of "swallow" out there.


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