Growing up in a british/African household we eat a lot of traditional and non traditional foods, one which I love is called Afang soup also known as spinach soup with special afang leaves . It is a nigerian dish from the southern part of Nigeria and a place where part of my family is from. The soup rich with nutrients consisting of assorted meat, spinach, Afang/water leaves, palm oil and a few extra goodies.
The soup is usually served with rice or Eba I’m sure many of you are wondering what this is… it’s basically cassava grains called Gari and is mixed with hot water to form ‘eba’ a soft and chewy dough like texture. This recipe is one my mother has taught me countless times as it’s eaten a lot in the Eniang household. So I’ve decided to put what I’ve learnt to the test and I’ve created a simpler recipe that is similar to the traditional version by using ingredients that were easy to get hold off from my local supermarket. The only thing missing however, is the afang leaves so I made use of the spinach instead.
so yeah let’s get cooking…..
– Onions x 2
– Scotch Bonnets x 2
-Beef/Tripe x 400g
– Fresh or Frozen Spinach (Or WaterLeaves) 800g (Equivalent to 1 packet)
– Afang Leaves 400g
– Palm oil x 4 Table spoons (Tryna be healthy here)
– All purpose seasoning x 2 Tablespoons
– 2 Maggie cubes (Or Teaspoon of salt)
-Gari (or rice)
What you’ll need.
A food processor / Blender
A medium sized bowl
- Peel and chop the onions and place them into the blender/Food processor, along with the scotch bonnets and blend and set aside. place the meat in a bowl under the tap and wash 2 to 3 times, drain the water and set aside.
- Sprinkle the maggie cubes and all purpose seasoning on the meat followed by the blended onions and scotch bonnets.
- Mix together hands or spoon to fully flavour the meat.
- Place the now marinated beef in a pot, add a bit of water and leave to cook for 30-35 minutes. Chop the spinach to small pieces or better yet it’s easier to use frozen chopped spinach (saves time).
- Once that time is up add the spinach to the beef mix slightly and leave to cook for another 10-15 minutes if you are using fresh spinach to avoid it getting too soggy cook for 10 minutes, once it’s up add the palm oil then cook for final 15 mins once it’s up it’s done and ready to be served along side the rice or eba.
- Pour a cup of boiling water in a bowl and then 1 cup of Gari, mix with a spoon until a dough is formed leave to cool for a few minutes then mould into a ball and serve with the soup.
It’s pretty straight forward recipe and can keep you full for like the whole day 🙂