AFANG SOUP (Nigeria Food)

AFANG SOUP RECIPE

This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa In State).It's a delicious soup and so inviting with mouth watery effects.

Afang soup is mostly prepared with a combination of afang leaves (ukazi) and water leaves, these different leaves combines seamlessly to make a delicious looking afang soup. .

AFANG SOUP RECIPE

Ingredients -ndien, nkpo ubok efere.
Meat (🐂🐄Beef, assorted meat, 🐐goat meat, 🐟Fish 🐌snails)this depends on your budget.
Water leaves🍃-mmong mmong ikong 1kg (Sliced fresh water leaves)
1/2 cup of ground crayfish-ata abasi. ✔ Fresh afang. leaves (200g)
Maggi or knoor Seasoning

1 stock fish head-ibot ekporoko (medium size)

2 medium sized dried or roasted fish-nsat iyak

1.5 cups of palm oil-ata aran

1 cup of Periwinkles-usiongo mfi

(optional)Snails-ekwong (optional)
Salt
Pepper-ndek ntokon (red fresh pepper)
kpomo-ikpa Enang (Optional)1-2KG (or any meat of your choice)

Preparation

Note: Assorted meat is the most suitable for afang soup but this also depends on your budget.

1. Wash the snails with lime juice or grape juice and be sure it is rid of its slimy fluid. The periwinkle (usiongo mfi) are usually cleaned by the sellers, you just need to wash.

2. The pounded afang leaves act as thickener for this soup.

3. Just go ahead and start parboiling the meat with all the necessary ingredients. (Seasonings ,half cup of sliced onions, salt and other spices of choice)

4. Some people wash the water leaves before slicing them while other choose to slice them before washing; .Slice and wash the water leaves and set aside in a plastic sieve to make sure that water is properly drained away.

5. Most people don’t like trace of water in their afang soup, that can be easily arrange, just try to squeeze the water leaves tightly before you add them to the soup.

6. Soak the dried fish with warm water, remove the center bones and wash thoroughly with just water; also wash the stock fish head with warm water.

7. Add your washed stockfish to the cooked meat and cook till they are soft and the pot is almost dry. Add the palm oil, crayfish and stir all together. Include the remaining seasoning ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.

8. Include the water-leaves; allow to simmer for 5 minutes before adding the pounded afang . Stir all together, cover the pot and allow another 5 minutes and you are done with a delicious afang soup.

Enjoy your Afang soup with any swallow of your choice such as Fufu, semo, pounded yam. 😋