Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, afang soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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.
Afang soup is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Afang soup is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have afang soup using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Afang soup:
- Prepare 500 g sliced Okazi/Afang leaves | about 4 handfuls
- Make ready 250 g Water leaves
- Prepare 20-25 cl red palm oil (about 1 drink glass)
- Make ready Beef, kpomo and Dry fish
- Get 2 tablespoons ground crayfish
- Take Pepper and salt (to taste)
- Take 2 stock cubes
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 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 a tasty, nutritious Nigerian soup, native to the Efiks/Ibibios (Akwa Ibom This delicious soup has a slight bitter taste and is usually prepared with a combination of vegetables (Afang leaves. Afang soup is a vegetable sauce highly rated by many Nigerians.
Steps to make 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.
- 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 and water leaves. 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!
- Note: i chose not to use periwinkle because i could not find it but it is best to cook with periwinkle. I am a beef lover so i used only beef and pomo.
Traditionally, a delicious sauce popular in eastern Nigeria. It is a must in many ceremonies in the Igbo, Effik, and Ibibio speaking parts. Afang Soup recipe at long last… Yay!!! Afang Soup is one of the most popular traditional Nigerian soups. It is very nutritious, medicinal and native to the Efik people of Nigeria.
So that’s going to wrap this up with this exceptional food afang soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
