Afang Soup, like the Edikang Ikong soup, is native to the Efik, 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 Afang leaves.
Ingredients for Afang Soup
- 400g sliced Okazi/Afang leaves | about 4 handfuls
- 250g Water leaves
- 20 to 25 cl red palm oil
- Beef,pomo and Dry fish, stock fish
- 2 Cooking spoons ground crayfish
- Pepper and Maggi (to taste)
- Salt to taste, onions
- Smoked prawns
Notes on the ingredients
- Great alternative to water leaves is Lamb’s Lettuce, known as Canonigos in Spanish.
- Yes, you need that much palm oil.
Before you cook the Nigerian 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. I will prefer if you grind it in the market to save the stress.
- Grind your pepper and crayfish and cut the onions into tiny pieces.
Method of Preparing Afang Soup
- Boil the beef and pomo with the diced onions and seasoning cubes in a very small quantity of water. When done, add the dry fish, stock fish and cook for about 5 more minutes.
- Now add the palm oil, and pepper. Once it starts boiling, add the periwinkle, and smoked prawns then add water leave,Allow it to boil, then add Afang leaves, add maggi and salt to taste, then add crayfish, Allow it to steam for 2minutes. The Afang soup is ready
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