Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, afang soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), is a vegetable soup that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in South South Nigeria. It is a dish popularly known by Nigerians and also some parts of Africa. The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, 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 one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Afang soup is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have afang soup using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Afang soup:
- Take 3 bunches waterleaf
- Prepare 1 bunch ukazi leaf
- Prepare 2 pieces mangala fish
- Take 1 kg beef
- Prepare 2 cups diced cow skin (kpomo)
- Make ready 4 soup spoons palm oil
- Get 1/2 cup crayfish
- Prepare 1 pair knorr
- Prepare 2 table spoon pepper
- Make ready 2 maggi stockpot
- Prepare 2 tablespoon baking powder
- Prepare 1/2 cup pounded iru
Nigerian Afang soup is a delicious dish that's native to the southern region of Nigeria. While it contains meat and seafood, the star of the dish is dried okazi – or afang – leaves. This delicious, hearty and loaded comforting soup is made with okazi leaves and waterleaf. It is popularly eaten in Nigeria with pounded yam and best served warm.
Instructions to make Afang soup:
- Prep: cut the waterleaf, pour in hot water, put in the baking powder, let it sit for a while then sieve out. The baking powder helps it retain its greenness
- Prep: wash your ukazi and pound with a mortar till it turns to mush. Set aside
- Wash your beef, put in a pot, season with the stockpot and knorr, add the fish and allow to cook, make sure the water left is very small.
- Add the kpomo, iru and pepper, add half cup of water and stir
- When it boils add the waterleaf crayfish and oil then turn well. Dont cover the pot.
- When the water from the waterleaf reduces, add the ukazi stirr and let to simmer.
- Check for salt and pepper then bring down. Enjoy with any swallow
This delicious, hearty and loaded comforting soup is made with okazi leaves and waterleaf. It is popularly eaten in Nigeria with pounded yam and best served warm. Here is my take on how to cook Nigerian Afang soup. Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare) and an assorted selection of smoked fish, stock fish, meat and crayfish.
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