Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, afang soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Afang soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Afang soup is something that I have loved my whole life.
Afang Soup is of Nigerian origin-a much-celebrated recipe from the efik ethnic group in the southern part of Nigeria -and often served at ceremonial occasions such as weddings. Afang soup is one of the easiest Nigerian soups you can make - it is also delicious and full of nutrition! If you live in Nigeria, it is better to grind it. 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.
To get started with this particular recipe, we must first prepare a few components. You can cook afang soup using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Afang soup:
- Make ready 300 g beef or assorted meat(beef,pomo, shaki(tripe), etc)
- Get 30 g Smoked fish
- Get 2 handful Shelled Periwinkle
- Make ready Stock fish or dry fish(optional)
- Make ready 3 tablespoonful ground crayfish
- Get 500 g Afang Leaves(ukazi leaves)
- Prepare 1 kg Water leaves(or lamb lettuce or Spinach
- Make ready 400 ml Palm oil
- Make ready 4 Fresh pepper(scotch bonne)
- Make ready to taste salt
If you are interested in exploring Nigerian foods, this delicious soup would definitely spur your interest in Nigerian foods. Afang Soup is a nutritious soup made with Afang leaves/Okazi leaves,water leaves&assorted Afang soup is one of the richest and somewhat medicinal vegetable soups of the Efiks/Ibibios in. Afang soup, native to the Efik and Ibibio people of Nigeria is a delicious Calabar vegetable soup made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach. Afang soup; a delight to behold and to eat.
Instructions to make Afang soup:
- First Slice the water leaves and set aside. Slice Afang leaves, pound or blend it and set aside.
- Cook the assorted meat and stock fish with chopped onions, one stock cube/seasoning cube and salt to taste. Cook until tender. Then clean the dried fish in hot water,remove the bones and add the fish to the pot of cooked meat. - Add the Palm oil, pepper, ground crayfish and remaining stock cube to the pot. Mix well and then add periwinkles Cover the pot and leave to boil for about 5 minutes. - After 5 minutes, add the Afang leaves, leave to simmer for 3 to 5 minute
- If using fresh Afang leaves, let it simmer for 3 minutes. I like to add both the Afang leaf and water leaves together but due to the toughness of the afang leaves, I l add the Afang first before the water leave. Add salt to taste, simmer for 2 minutes and your Afang Soup is ready.
Afang soup, native to the Efik and Ibibio people of Nigeria is a delicious Calabar vegetable soup made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach. Afang soup; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy. This is the sister version of Edikang Ikong (recipe HERE), save for the difference with one vegetable, Okazi instead of Ugu.
So that is going to wrap this up for this special food afang soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
