Low Fat Afang Soup

Indulge in the rich, earthy flavors of this Low Fat Afang Soup—a lighter twist on the beloved Nigerian classic without compromising on taste. Packed with lean beef, nutrient-dense waterleaf, and aromatic okazi leaves, this wholesome soup is a celebration of culture and health. Each spoonful brings together the bold heat of red chili peppers, the umami depth of crayfish, and the unique textures of smoked and dried fish, all simmered to perfection in just a touch of palm oil. The addition of periwinkle elevates the dish with its subtle brininess, making it a delightful low-fat option for weight-conscious foodies or anyone seeking a lighter yet authentic West African dining experience. Ready in just over an hour, this comforting soup pairs beautifully with swallow options like eba or fufu for a satisfying, guilt-free meal. Perfect for hearty dinners and impressing guests with a taste of Nigerian cuisine!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 500 grams Beef (lean)
• 100 grams Dried fish
• 100 grams Smoked fish
• 100 grams Okazi leaves
• 200 grams Waterleaf
• 1 medium Onion
• 2 pods Red chili peppers
• 2 cubes Seasoning cubes
• 1 teaspoon Salt
• 2 tablespoons Crayfish
• 2 tablespoons Palm oil
• 100 grams Periwinkle
• 500 ml Water

Directions

Step 1

Wash the lean beef thoroughly and cut into bite-sized pieces. Rinse the dried and smoked fish with warm water to remove any dirt or sand, then set aside.

Step 2

In a large pot, add the beef pieces and season with one chopped onion, seasoning cubes, and a dash of salt. Pour in 200 ml of water to cover the meat and bring to a boil over medium heat. Cook for 20 minutes until the beef is tender.

Step 3

While the meat is cooking, wash the okazi leaves and waterleaf separately. Finely shred the okazi leaves and chop the waterleaf. Use a sieve to ensure you drain any excess water from the waterleaf.

Step 4

When the meat has softened, add the dried fish and smoked fish to the pot. Stir well and let it cook for an additional 10 minutes.

Step 5

Add the washed periwinkle, chopped red chili peppers, and crayfish into the pot. Stir to combine all ingredients thoroughly.

Step 6

Next, incorporate the chopped waterleaf into the pot and cook for about 5 minutes, stirring occasionally. This will ensure the leaf cooks without turning mushy.

Step 7

Add the finely shredded okazi leaves and 300 ml of water to the pot. Stir well to integrate everything properly. Allow the mixture to simmer for another 5 minutes.

Step 8

Stir in the palm oil, ensuring it's evenly distributed throughout the soup. Allow it to simmer for an additional 5 minutes on low heat to let the flavors meld.

Step 9

Taste the soup and adjust the seasoning if needed. Remove from heat and let it rest for a few minutes before serving.

Step 10

Serve hot with your choice of swallow, such as eba or fufu, and enjoy your low-fat Afang soup!

Nutrition Facts

Serving size	(1861.1g)

Amount per serving	% Daily Value*
Calories	2294.3

Total Fat 110.8g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 693.8mg	0%
Sodium 10871.0mg	0%
Total Carbohydrate 40.0g	0%
Dietary Fiber 10.6g	0%
Total Sugars 9.5g
Protein 270.2g	0%

Vitamin D 32IU	0%
Calcium 576.7mg	0%
Iron 21.4mg	0%
Potassium 2871.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 48.3%

Carbs: 7.1%