Afang soup is a vegetable soup native to the Efiks of Akwa Ibom and Cross River states in Nigeria. It is however enjoyed by all Nigerians and is a common feature in several restaurants. Aside from being obviously delicious, it is also very healthy as it contains rich vegetables and other nutritious ingredients. Afang soup recipe makes use of Afang leaves which are the same as what the Igbos call ‘Okazi’ leaves.
Here’s how to prepare this delectable soup:
INGREDIENTS:
- Assorted meats
- Water leaves
- Afang leaves
- 2 Cooking Spoons Nosak Famili Palm Oil
- 2-3 Pieces Smoked Fish
- 3 Pieces Stock fish
- 2 Cups Periwinkles (with or without the Shells on)
- Ground Scotch Bonnet pepper
- Crayfish Powder
- 2 Stock Cubes
- Salt to taste
COOKING DIRECTIONS:
- Wash and chop the water leaves. Soak the Afang leaves in hot water for a few minutes to soften and then pound in a mortar or blend in a blender till smooth. Ensure you add as little water as possible while blending.
- Cook your stock fish with little water, preferably in a pressure pot to allow it soften quickly.
- Wash and cook your meats. Season with salt, stock cubes, and allow simmer till well cooked. Add the stock fish in the cooked meat and allow to simmer for a few minutes.
- Then, add ground pepper, periwinkles, smoked fish and crayfish. Leave to cook for 3-5 minutes.
- Now, add palm oil, then the shredded water leaves. Allow to cook for 5 minutes. Then add the blended Afang leaves and cook for another 5 minutes.
- Check for taste and season again if needed. Allow simmer for another 2-3 minutes.
- Your soup is ready! Serve with Eba, Pounded Yam, Semovita or any swallow of your choice.
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