The Nigerian Afang Soup is a native food for 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 the wild herbal Okazi leaves.
Afang soup is fast climbing the top of the list of popular Nigerian soup. If you are interested in exploring Nigerian foods, this delicious soup would definitely spur your interest in Nigerian foods.
When I had my last child, I had this good friend of mine from Akwa Ibom that always comes to play with my children, she taught me how they prepare this soup and since then it's been Afang soup back to back for hubby, he loves the soup like its going outta fashion..na wa o.Lol
So let’s make a delicious pot of afang soup, the list of ingredients below would make enough soup that would serve about 8 persons.
Ingredients for Cooking Afang Soup
400g sliced Okazi/Afang leaves
250g Water leaves
1-2KG of any meat of choice.( I used beef)
20 to 25 cl red palm oil
Beef, Kanda and Dry fish,Smoked fish(Titus),stockfish
2 tablespoons ground crayfish
Pepper and salt (to taste)
2 Knorr cubes
Fresh red/yellow Bell Pepper
1 medium sized Onions
Preparation
Grind or pound the sliced Okazi leaves in the market, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it in your blender with a small quantity of water.Wash, drain and slice the water leaves into tiny pieces. I usually grind it with pepper and crayfish with the hand engine.
Soak the dried fish with warm water, remove the bones and wash thoroughly with just water also wash the stockfish head with warm water and remove the skin of the smoked fish and wash.
Boil the beef and Kanda, stockfish with the diced onions and knorr cubes in a very small quantity of water. When done, add the dry fish and cook for some minutes then add the smoked fish last.
Now add the palm oil, crayfish and pepper. Once it starts boiling, add the water leaves and allow to cook for a while, for like 10 minutes, then stir and taste for salt.
Knorr cube, my favourite seasoning..
Add the afang (okazi) leaves, when the okazi leaves have softened and the water has dried up a bit, leave to simmer for about 5 minutes. Your Afang soup is ready!
Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.
I just like this soup because it is made with just vegetables, and I love vegetables! They are nutritious, medicinal and contain fiber that helps the body cells to function properly. Don’t let your focus be on just Foods alone, also make sure they are also healthy for consumption.
I hope you love it? and
I hope you enjoyed this post? have you tasted this delicious goodness before? I would love to hear your view on this topic, kindly use the comment box.
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Have a fantastic week lovelies.
Lots of love
