Nigerian Afang Soup with Beef and Seafood

Afang soup is a beloved Nigerian dish associated with the Cross River and Akwa Ibom regions. Beef, shrimp, crayfish, and leafy greens cook in a red palm-oil broth that is savory, earthy, and gently hot.

Tenderize the beef first, then layer in the palm oil, seafood, and greens so the vegetables stay fresh and the shrimp do not overcook.

Keep the final simmer short once the greens and shrimp go in.

Serving Suggestions

Serve with boiled plantain, rice, or cassava fufu to catch the broth.

Recipe Notes

Cool leftovers quickly and refrigerate for up to three days. Reheat gently until steaming.

Nigerian Afang Soup with Beef and Seafood

No ratings yet

A rich Nigerian vegetable soup of beef, shrimp, crayfish, waterleaf, afang greens, and palm oil.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Nigerian

Calories: 510

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Meat and Stock

• 1 1/2 lb beef chuck cut into bite-size pieces
• 4 cups water
• 1 medium yellow onion quartered
• 1 tsp salt
• 1/2 tsp ground black pepper

Soup

• 1/2 cup red palm oil
• 1 cup raw shrimp peeled and deveined
• 2 tbsp ground dried crayfish
• 2 whole Scotch bonnet peppers seeded for less heat and minced
• 8 oz waterleaf or tender spinach washed and chopped
• 4 oz dried afang leaves finely ground or finely chopped
• 1 medium tomato seeded and diced

Equipment

• Large heavy pot
• Chef’s knife
• Cutting board
• Wooden spoon

Method

 

Cook the Beef:

1. Place the beef, water, onion, salt, and pepper in a heavy pot. Bring to a boil, skim the surface, then cover and simmer for 45 to 55 minutes until tender.

Build the Soup:

1. Remove and discard the onion. Stir in the palm oil, crayfish, Scotch bonnet, and tomato. Simmer uncovered for 8 minutes so the oil and stock come together.
2. Add the waterleaf and cook for 3 minutes.

Add the Greens and Seafood:

1. Stir in the afang leaves and shrimp. Simmer for 5 to 7 minutes until the greens are tender and the shrimp are opaque. Taste and adjust the salt.

Serve:

1. Ladle the soup into warm bowls and serve with a starchy side such as boiled plantain, rice, or cassava fufu.

Nutrition

Calories: 510kcalCarbohydrates: 12gProtein: 42gFat: 32gSaturated Fat: 14gCholesterol: 135mgSodium: 780mgFiber: 5gSugar: 4g

Notes

• Afang leaves thicken the soup, so add them near the end and simmer only until tender.
• Use palm oil as written for the characteristic earthy color and flavor.