How To Prepare Afang Soup
Afang is a traditional soup hailing from the southeastern parts of Nigeria. It’s made with a combination of afang leaves, water leaves, dried fish, beef, onions, red palm oil, ground crayfish, and seasoning cubes.
The afang leaves are ground or pounded and the onions are chopped before the beef is boiled with the onions and seasoning cubes in a small quantity of water.
Afang soup is typically served at festive events such as weddings and celebrations.
It’s especially popular among the Efiks, people of Akwa Ibom and Cross River states.
RECIPE INGREDIENTS
1kg Assorted meats (Beef, Smoked Turkey, Goat meat, Shaki, Ponmo, Cow leg)
4 Bunches of Water leaves
3 Cups Okazi/ Afang leaves
2 Cooking Spoons Palm Oil
1-2 Pieces Smoked Fish
3 Pieces Stockfish
2 Cups Periwinkles with or without the Shells on
1-2 cooking spoons fresh ground Scotch Bonnet pepper
1 Cooking Spoon Crayfish Powder
2 Knorr Chicken Cubes
1 Maggi Crayfish
Salt to taste
DIRECTIONS ON HOW TO PREPARE AFANG SOUP
Boil the meats on high heat, starting with tougher meats first. Add salt and Knorr Chicken Cubes and seasoning
When the meats are almost soft, add the Smoked fish and continue to boil till very soft
In the meanwhile, slice and wash the Water leaves to remove all traces of dirt.
Also wash and soak the Okazi/ Afang leaves in hot water for 2 minutes. This process will help soften the Afang leaves.
Then transfer the Afang leaves into a blender, add a small amount of water, then blend to your preferred consistency. You may also Pound or grind the Afang leaves.
Soak the smoked Catfish in hot water, clean to remove traces of dirt then shred and set aside.
When the meats are well cooked, you should end up with 1-2 Cups of Stock. Add the Crayfish, blended pepper, Smoked Prawns, Smoked Fish, Maggi Crayfish and Periwinkles if you’re using any.
Turn the heat down to medium. Leave to cook for 3-5 minutes
Now, add the washed Water leaves, stir and combine. Then leave to cook for 2-3 minutes. The Water leaves will wilt in the soup as it’s got quite a lot of water contents, do not add too much
Now, add the Palm oil, stir and combine, leave to cook for 3 minutes.
Add the blended Okazi/ Afang leaves, stir and combine, leave to cook for 5 minutes or until the leaves are tender enough for you.
Taste for seasoning at this time and adjust if necessary
Switch the heat off and let it simmer with the residual heat for another minute or two.
Serve with any swallow of choice
HERE ARE MORE NIGERIAN RECIPES
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD
Ingredients
1kg Assorted meats
4 Bunches of Water leaves
3 Cups Okazi leaves
2 Cooking Spoons Palm Oil
1-2 Pieces Smoked Fish
3 Pieces Stockfish
2 Cups Periwinkles with or without the Shells on
1-2 cooking spoons fresh ground Scotch Bonnet pepper
1 Cooking Spoon Crayfish Powder
2 Knorr Chicken Cubes
1 Maggi Crayfish
Salt to taste
Instructions
Boil the meats on high heat, starting with tougher meats first. Add salt and Knorr Chicken Cubes and seasoning
When the meats are almost soft, add the Smoked fish and continue to boil till very soft
In the meanwhile, slice and wash the Water leaves to remove all traces of dirt.
Also wash and soak the Okazi/ Afang leaves in hot water for 2 minutes. This process will help soften the Afang leaves.
Then transfer the Afang leaves into a blender, add a small amount of water, then blend to your preferred consistency. You may also Pound or grind the Afang leaves.
Soak the smoked Catfish in hot water, clean to remove traces of dirt then shred and set aside.
When the meats are well cooked, you should end up with 1-2 Cups of Stock. Add the Crayfish, blended pepper, Smoked Prawns, Smoked Fish, Maggi Crayfish and Periwinkles if you’re using any.
Turn the heat down to medium. Leave to cook for 3-5 minutes
Now, add the washed Water leaves, stir and combine. Then leave to cook for 2-3 minutes. The Water leaves will wilt in the soup as it’s got quite a lot of water contents, do not add too much
Now, add the Palm oil, stir and combine, leave to cook for 3 minutes.
Add the blended Okazi/ Afang leaves, stir and combine, leave to cook for 5 minutes or until the leaves are tender enough for you.
Taste for seasoning at this time and adjust if necessary
Switch the heat off and let it simmer with the residual heat for another minute or two.
Serve with any swallow of choice