AFANG SOUP RECIPE

•It is a tasty, nutritious Nigerian soup, native to the Efiks/Ibibios.
•The Nigerian Afang soup should not be confused with the okazi soup, native to the people of the Eastern part of Nigeria.
•The igbos have a similar soup known as okazi soup. The only major difference is that, thickener is added to okazi soup to increase its thickness, but Afang soup gets its thickness from the bulk of vegetable used in preparing it.

Main Ingredients
▪Afang/okazi leaf ( 3 bunches )
▪Water leaf ( 4 bunches )
▪Meat ( of your choice )
▪Dried or smoked fish ( of choice )
▪Cow skin ( kpomo )
▪Stockfish ( 1 big sized )
▪Periwinkles ( unremoved ) 1 cup
▪Palm oil ( 5 cooking spoon or more )
▪Red or yellow fresh pepper
▪Crayfish ( ground ) 1 cup
▪Stock cubes ( of your choice )
▪Salt to taste

Optional Ingredients
▪Snails ( 8 big sized )
▪Dried prawns or shrimps
▪Dry Catfish ( big sized )
▪Onion ( 1 chopped bulb )

Alternative ingredients
▪Dried or smoked fish
▪Dried prawns or shrimps
▪Red or yellow peppers
▪Unremoved or Removed periwinkles
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PROCEDURE

Preparation before cooking.

•Pluck, soak, wash and finely shred the Afang leaves into tiny bits( thin slices preferably ) and grind, blend or pound and set aside.

•Pluck, wash and finely shred the water leaves into tiny pieces and set aside.

•Clean the shelled periwinkles, dried fish or smoked fish, stock fish and other ingredients and set aside.

•Chop your onion ( only, if you are using it ).

•Grind/blend your peppers and crayfish, separately and set aside.

•Steam your meat and other ingredients.

Cooking of the Afang soup.

Step 1: Steam the meat and when it is almost done, add the dry fish or smoked fish. Cook until all are properly cooked, remove the fish and set aside, if only, you don't want it to disintegrate/scatter in the soup.

Step 2: Add the cut periwinkles.

Step 3: Add in the palm oil, grounded crayfish and grounded pepper and allow to boil on medium to low heat for 10 minutes.

Step 4: Now add the sliced water leaves and leave to boil for 3 to 5 minutes on low heat.

Step 5: You can now add in the removed steamed fish into the cooking soup.

Step 6: Finally add in the Afang leaves/okazi leaves into the cooking soup and leave to boil.

Step 7: Taste for salt, other ingredients and other spices. Stir thoroughly and leave to simmer for 2 minutes on low heat.

Step 8: Turn off the heat and your afang soup is ready.
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Preserving
The only way of preserving your Afang soup, is to put it in plastic containers and put in the fridge/freezer, but freezer is more preferable.
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Eaten/Served
Your vegetable soup can be served with either, fufu, eba/garri, pounded yam, semolina, semovita or white boiled rice.
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Tips for making Afang soup


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Tasty
Lovely memories I have serving at Akwa ibom state
Simply irresistible

Front page worthy

Cc lalasticlala Mynd44

dmltoyin:
Tasty
Lovely memories I have serving at Akwa ibom state
Simply irresistible

Front page worthy

Cc lalasticlala Mynd44

you are really right.

Dunno y I like edikaikong better.. there is no space in afang soup.. everything is covered by the various condiments

And one thing op..afang is the same tin as okasi..is just different languages

I love that soup but Hate that unremoved periwinkle.