SOUP RECIPES (AFANG SOUP)

SOUP RECIPES (AGANG SOUP)

The Afang Soup is another nutritional soup like the Edikang Ikong soup as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of water leaves and the wild herbal Okazi leaves. It is native to the Efiks, people of Akwa Ibom and Cross River states. Most people enjoy eating this soup.

Ingredients for Afang Soup

• 400g sliced Okazi/Afang about 4 handfuls
• 250g Water leaves 
•  Red palm oil
• Beee, Kanda and Dry fish            
• 2 tablespoons ground crayfish
• Pepper and salt (to taste)
• 2 stock cubes

                                                  

Before  cooking the Afang Soup

1.     Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with  a small quantity of water, take a look at the ground Okazi leaves.

2.     Grind your pepper and crayfish and cut the onions into tiny pieces.

Cooking Directions

1.     Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.

2.     Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!

Serve with Cassava fufu, Amala, Tuwo Shinkafa, Pounded Yam and Eba (Garri)