In this post we will be looking at Afang Soup Recipe and How to Cook Afang Soup.
INTRODUCTION
The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves. The Nigerian Afang Soup should not be confused with the Okazi Soup native to the people of Imo and Abia States of Nigeria. While Afang soup is prepared with basically vegetables, Okazi Soup is simply the Nigerian Egusi Soup cooked with thinly sliced Okazi leaves.
Ingredients for Afang Soup
Afang soup is good for men, women and especially recommended for women during pregnancy. This soup has since topped the list of my favorite Nigeria soups. I think you are going to love it the moment you try it.
- 15 cups Sliced fresh waterleaves
- 1/2 cup of ground crayfish
- 3 cups Ground fresh Ukazi leaves
- 3 cubes of knorr (sweetener)
- 1 stockfish head (medium size)
- 2 medium-sized dried or roasted fish
- 5 cups of palm oil
- 1 cup of Periwinkles (optional)
- Snails (optional)
- Salt and Pepper to taste
- 6 Red fresh pepper
- 2 KG Assorted meat
How to Cook Afang Soup
- Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water. Take a look at the ground Okazi leaves.
- Grind your pepper and crayfish and cut the onions into tiny pieces.
- Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.
- Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!
- Serve with eba, fufu or pounded yam