Afang Soup
If you've got beef (cut into chunks), dried fish and kanda (dried cow skin), you're most of the way to this beef: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place the beef and kanda in a pot with the chopped onion, one bouillon cube and a little salt, add just enough water to cover and boil for about 25 minutes until the meat begins to tenderise.
- Add the soaked, cleaned dried fish and continue cooking until the beef and kanda are fully tender, topping up with a little water only if needed so the stock stays concentrated.
- Pound or blend the afang leaves with a splash of water until finely broken down, and shred the waterleaf or spinach if not already done.
- Stir the palm oil, ground crayfish, ground pepper and remaining bouillon cube into the simmering pot and cook for 5 minutes to combine.
- Add the waterleaf first and cook for about 5 minutes until it wilts and releases its liquid, which helps soften the afang.
- Stir in the pounded afang leaves, cover and simmer gently for 8 to 10 minutes, stirring occasionally so the soup does not catch on the base.
- Taste and adjust the salt and pepper, then serve hot with pounded yam, fufu or rice.
You'll use: Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Afang Soup take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Afang Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Afang Soup.jpg by Yemisi Ogbe, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.