Entree: Nigeria – Nigerian Party Food – Afang Soup with Fufu (A hearty Nigerian leafy-vegetable and meat soup served with pounded cassava fufu)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) beef, cut into 1-inch (2.5 cm) cubes (such as beef chuck)
- 8 oz (225 g) smoked or dried fish (stockfish or smoked mackerel), cleaned and shredded
- 8 oz (225 g) cow tripe (shaki), cleaned and cut into bite-size pieces (optional)
- 4 cups (200 g) fresh afang leaves (Gnetum africanum), finely shredded
- 2 cups (100 g) waterleaf, chopped (or substitute spinach if unavailable)
- 1/2 cup (120 ml) palm oil
- 1 medium onion, chopped
- 2 tbsp (15 g) ground crayfish
- 2 tbsp (14 g) ground melon seeds (egusi), optional for slight thickness
- 2 bouillon cubes or 2 tsp (8 g) seasoning powder
- 1 tsp (5 g) ground cayenne or fresh ground pepper (adjust to taste)
- Salt to taste
- 4 cups (960 ml) beef stock or water (more as needed)
- 2 cups (200 g) instant cassava fufu flour (or cassava/plantain fufu mix)
- 2 1/4 cups (540 ml) water for making fufu

Instructions

1. In a large pot, combine beef, tripe, half the chopped onion, 2 cups (480 ml) water or enough to cover, seasoning cubes, and a pinch of salt; simmer over medium-low heat until beef and tripe are tender, about 45–60 minutes. Add smoked/dried fish in the last 15 minutes to soften.
2. While the meat cooks, wash and finely shred the afang leaves and chop the waterleaf; set aside.
3. Heat palm oil in a heavy pan over medium heat. Sauté the remaining onion until translucent, then add ground crayfish and ground egusi (if using). Fry briefly to release aromas, about 2 minutes.
4. Add the cooked beef, tripe, shredded fish, and 4 cups (960 ml) of beef stock (or the cooking liquid from the meat) to the palm oil mixture. Bring to a gentle simmer.
5. Stir in the chopped waterleaf first and cook 3–4 minutes until it softens. Then add the shredded afang leaves in batches, stirring well after each addition. Simmer uncovered for 8–12 minutes until leaves are tender and the soup thickens slightly.
6. Season with ground pepper and salt to taste. Adjust thickness with a little hot water or by simmering longer for a thicker consistency.
7. Meanwhile, make the fufu: bring 2 1/4 cups (540 ml) water to a boil in a saucepan. Reduce heat to low and gradually whisk in 2 cups (200 g) instant cassava fufu flour until smooth and pliable, stirring until it forms a soft, non-sticky dough, about 3–5 minutes.
8. Shape fufu into 4 portions. Serve a portion of fufu with a generous ladle of afang soup; eat by tearing pieces of fufu and scooping the soup.