Low Sodium Afang Soup

Dive into the rich and earthy flavors of Low Sodium Afang Soup, a wholesome twist on the beloved Nigerian classic. Crafted with nutrient-packed Afang leaves and succulent water leaves, this dish is a vibrant fusion of textures that pair beautifully with tender beef, dried and smoked fish, and a burst of aromatic spices like garlic, ginger, and Scotch bonnet peppers. Made with heart health in mind, it incorporates a salt substitute to maintain its bold, savory essence without the excess sodium. Perfectly balanced with palm oil and ground crayfish for depth, this hearty soup is simmered to perfection and served with your favorite swallow—think pounded yam or fufu. Whether you're looking for a traditional taste with a healthier spin or simply exploring Nigerian cuisine, this low sodium adaptation of Afang Soup offers a comforting, flavorful experience that your palate will thank you for!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 100 grams Afang leaves (dried or fresh)
• 200 grams Water leaves
• 500 grams Beef, cut into chunks
• 100 grams Dried fish, soaked and deboned
• 100 grams Smoked fish, deboned
• 100 grams Stockfish, soaked and deboned
• 3 tablespoons Palm oil
• 1 medium Onion, finely chopped
• 2 tablespoons Ground crayfish
• 2 small Scotch bonnet peppers, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Salt substitute or low sodium salt
• 4 cups Water

Directions

Step 1

If using dried Afang leaves, soak them in warm water for about 10 minutes to soften, then drain. If using fresh leaves, wash and set aside.

Step 2

Rinse the water leaves thoroughly and chop them finely. Set aside.

Step 3

In a large pot, add beef chunks and cover with 4 cups of water. Add chopped onions, minced garlic, ginger, and one scotch bonnet pepper. Cover and cook on medium heat until the beef is tender, about 30 minutes.

Step 4

Add the dried fish, smoked fish, and stockfish to the pot. Stir and let simmer for another 10 minutes.

Step 5

Stir in the palm oil, allowing it to melt and blend with the mixture.

Step 6

Add the ground crayfish and the remaining scotch bonnet pepper. Simmer for 5 more minutes to allow the flavors to meld.

Step 7

Next, add the prepared water leaves to the pot. Stir well and cook for another 5 minutes.

Step 8

Gently incorporate the soaked/drained Afang leaves into the soup and let it simmer for an additional 10 minutes, until the leaves are tender.

Step 9

Season the soup with low sodium salt to taste. Adjust the seasoning according to your preference.

Step 10

Remove from heat and allow it to rest for a few minutes before serving.

Step 11

Serve hot with your choice of swallow, such as fufu, pounded yam, or any preferred accompaniment.

Nutrition Facts

Serving size	(2285.7g)

Amount per serving	% Daily Value*
Calories	2280.2

Total Fat 151.5g	0%
Saturated Fat 62.8g	0%
Polyunsaturated Fat 0g
Cholesterol 700.5mg	0%
Sodium 2999.4mg	0%
Total Carbohydrate 32.0g	0%
Dietary Fiber 10.0g	0%
Total Sugars 7.3g
Protein 214.5g	0%

Vitamin D 200IU	0%
Calcium 834.4mg	0%
Iron 27.0mg	0%
Potassium 7521.4mg	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: 58.0%

Protein: 36.5%

Carbs: 5.4%