Recipe: Delicious Delish Afang Soup

Delish Afang Soup. Afang soup is a blended vegetable based soup prepared from a leaf called Afang with water leaves. "Afang soup" is the name given to this delicious dish by the Efiks and Ibibios, "Okazi soup". Afang soup is fast climbing the top of the list of popular Nigerian soup. If you are interested in Over the last few months I have been focused on Efik delicacies, afang sits right on top of the list and today.

It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy. Afang Soup is of Nigerian origin-a much-celebrated recipe from the efik ethnic group in the southern part of Nigeria -and often served at ceremonial occasions such as weddings. You can cook Delish Afang Soup using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Delish Afang Soup

1. Prepare of Afang leave.
2. Prepare of Water leaf (2 portions).
3. You need of Stock fish.
4. You need of Dry fish.
5. It's of Cow meat.
6. You need of Kpomo.
7. It's of Shelled Periwinkle.
8. You need of Unshelled Periwinkle.
9. It's of Ata rodo(fresh pepper).
10. It's of Crayfish.
11. You need of Seasoning of your choice.
12. You need of Palm oil.

Afang soup is a delicacy of the Ibibio and Efiks of Southern Nigeria. Served with fufu, gari, or pounded yam, it is a truly delicious authentic African food. Afang is a traditional soup hailing from the southeastern parts of Nigeria. It's made with a The afang leaves are ground or pounded and the onions are chopped before the beef is boiled with the onions.

Delish Afang Soup step by step

1. First, break the bottom of the shelled periwinkles, wash very well till the water turns light blue...... You then know its clean. Use hot water and salt to rinse and drain,then set aside..
2. Pound your crayfish and habanero pepper together and set aside..
3. Pound your Afang leaves and set aside, do not rinse or add water...... If not, it won't pound. You can rinse and sun dry and pound later if you must rinse..
4. Wash your water leaves clean and set aside..
5. Soak your stockfish in hot water to get soft, drain the water and set aside.
6. Remove the bones in the dry fish, rinse and set aside.
7. Boil the cowleg/cowhead/ cowbeef(whichever you are using) with seasoning, salt, onions, fresh or dry pepper and little water if you are using a pressure pot or keep topping water if you are using a regular pot..
8. Wash your kpomo thoroughly and set aside..
9. Here are all my ingredients prepared..
10. Mix the Afang and waterleaves and cook on low heat, after about 10mins.....the leaves have collapsed, add your meat, stock fish, dry fish, crayfish and pepper mix, kpomo, periwinkles....... Allow it to cook for another 10mins, taste for salt before adding your seasoning and salt. Then add your palm oil, let it cook for 5mins, your Afang is ready!!! You can eat it with any swallow of your choice. Thank you!.

Whether you've got a taste for a chilled soup to keep you cool in summer or a hearty, steaming bowl to warm your bones, look no further From classic chicken noodle to tomato and potato soup recipes Afang soup is a Nigerian soup which is peculiar to the Efik people of Akwa Ibom and Cross River states. Afang soup for your weekend delight. Afang soup originated from southern Nigeria, like most soups from the region it's a earthy broth of meat and fish with vegetable simmered in. Afang is a wild vegetable also called Okazi by the Igbos. Afang Soup recipe at long last… Yay!!!