Afang Soup (Vegan)

Ingredients

• 2 cups Afang Leaves (Okazi Leaves)
• 3 cups Water Leaves (Spinach)
• 6 cups Vegetable Broth
• 1 large Onion
• 1 large Red Bell Pepper
• 1/4 Scotch Bonnet Pepper
• 1/4 cup Palm Oil
• 2 tbsp Ground Crayfish (vegan)
• 1 tsp Dried Thyme
• 1 tsp Smoked Paprika
• 1 tsp Salt

Instructions

1. 1Wash the 2 cups of Afang Leaves (Okazi Leaves) and the 3 cups of Water Leaves. Finely chop both sets of leaves.
2. 2Peel and roughly chop the 1 large Onion. Remove the stem and seeds from the 1 large Red Bell Pepper and roughly chop it. Remove the stem from the 1/4 Scotch Bonnet Pepper and roughly chop it (wear gloves if sensitive). Place the chopped onion, red bell pepper, and scotch bonnet pepper into a blender and blend until you have a smooth paste.
3. 3Heat the 1/4 cup of Palm Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Once the oil is shimmering, carefully add the blended pepper mixture. Cook for 10 minutes, stirring occasionally, until the mixture has darkened slightly and smells fragrant.
4. 4Add the 2 tbsp of Ground Crayfish (vegan), 1 tsp of Dried Thyme, and 1 tsp of Smoked Paprika to the pot. Stir well and cook for 2 minutes, until the spices are fragrant.
5. 5Pour in the 6 cups of Vegetable Broth. Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, stirring occasionally.
6. 6Add the chopped 2 cups of Afang Leaves and the chopped 3 cups of Water Leaves to the pot. Stir everything together. Continue to cook, uncovered, for 15-20 minutes, stirring frequently, until the water leaves are tender and have wilted into the soup.
7. 7Season the soup with 1 tsp of Salt. Stir well to distribute the salt evenly. Taste and add more salt if needed.
8. 8Serve the Afang Soup hot.

Substitutions

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