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Nigerian afang soup with beef, shrimp, dark leafy greens, and red palm oil in a deep ceramic bowl.

Nigerian Afang Soup with Beef and Seafood

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A rich Nigerian vegetable soup of beef, shrimp, crayfish, waterleaf, afang greens, and palm oil.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Nigerian
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.