Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, afang soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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.
Afang Soup is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Afang Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have afang soup using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Afang Soup:
- Get 1/2 kg beef
- Prepare 1 head Stock fish
- Make ready to taste Salt
- Take 1 1/2 cups Palm oil
- Get 8 fresh pepper blended
- Prepare 3 Seasoning cubes
- Make ready 1/2 cup blended crayfish
- Prepare 1 cups blended okazi leaf
- Prepare 2 large bunches of Water leaf
- Get 1 cup Periwinkle
- Prepare 2 cup diced kpomo
- Get dried catfish
This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa Ibom State). Afang Soup is a vegetable soup that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in South-South Nigeria. It is a dish popularly known by Nigerians and also some parts of Africa. Wikipedia Apart from this soup, they also have Edikang-Ikong, Atama, and a few other delicious soups.
Instructions to make Afang Soup:
- Wash and boil your beef with stock fish and spice with salt, knorr and pepper till the beef is very soft and tender. While those cook, wash and chop the water leaf and set aside. blend the dry diced okazi leaf and set aside. Wash and debone dry fish with warm salted water and set aside too.
- Once the beef is tender and the meat stock almost dried up; add palm oil, cover and leave to boil more for about 2 minutes. Add knorr cubes and pepper into the pot.
- Add your kpomo, crayfish and dry fish; stir and cover and let the soup base cook well without any vegetables. Taste for salt and add more if necessary but be very careful so you don't have excess salt in soup
- Add okazi leaf and then stir after 3 minutes add waterleaf then stir very well and let it simmer for just about 2 to 3 minutes then turn off heat.
This delicious, hearty and loaded comforting soup is made with okazi leaves and waterleaf. It is popularly eaten in Nigeria with pounded yam and best served warm. Here is my take on how to cook Nigerian Afang soup. This is the sister version of Edikang Ikong (recipe HERE), save for the difference with one vegetable, Okazi instead of Ugu. Due to the texture of Okazi, you would have to pound or blend it.
So that’s going to wrap it up with this special food afang soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
