Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, afang soup with a fresh taste. It is one of my favorites. This time, I am going to make it a 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 with a fresh taste is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Afang soup with a fresh taste is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have afang soup with a fresh taste using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Afang soup with a fresh taste:
- Prepare 8 pc beef
- Make ready 1/2 cup stockfish
- Get 10 PC cow skin
- Prepare 1 med smoked shine nose fish
- Prepare 1 cup periwinkle topped and tailed
- Get 4 Pc cow leg
- Make ready Water leaves 5 handfuls chopped
- Get Afang leaves (3 cups pounded
- Take 4 Pc yellow pepper
- Get 30 cl palm oil
- Get 1 crayfish seasoning tablet
- Get 2 beef seasoning cubes
- Take 2 liters water
- Get Salt 2 taste
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. Assorted meat is the most suitable for afang soup but if you can't find it in your location you can use any meat you find. I used a combination of assorted meat and pkomo.
Steps to make Afang soup with a fresh taste:
- Season d beef & cow legs with 2 PC of pepper, beef seasoning and salt
- Steam meat in it's own juice till it's almost dry
- Add 1/2 liters of water and cook till meat is almost done
- Add d stockfish & cow skin & cook fill soft
- Add remaing water, crayfish, pepper, crayfish, seasoning and washed smoked fish & allow 2 start boiling then add d periwinkle
- Boil 4 anoda 5 min taste 4 salt
- Add the palm oil and cook for 2-3 min
- Add d chopped water leaves & cook for 5 min
- Turn off d heat and add d afang & stir properly
- Serve with any morsel of choice
See great recipes for Afang soup with a fresh taste, Afang soup too! The last time I posted a recipe for Afang Soup was ages ago, and at that time, I did not realise that it was the Cameroon version. I just thought Joy, who taught me how to make the soup had given me an alternative to blending the Okazi leaves which I am not particularly a huge fan of. Cooking Afang Soup to retain the fresh green color of the vegetables is the real deal I am sharing in this recipe. You do not want to have a grey colored Afang served up on the first day of cooking.
So that is going to wrap this up for this special food afang soup with a fresh taste recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
