Tackle whatever weather with our vibrant afang soup recipe – hearty and delicious. Afang soup is native to the Efiks, people of Akwa Ibom and Cross River states, but enjoyed by the whole nation. From fragrant Nigerian-style assorted to fresh generous mixed-vegetables, this soup is sure to become a new favourite. While you can blend almost any seasonal ingredients together to make a delicious soup, here is a preparation guide to one of our favourite Nigerian soup recipes to get you started.
Ingredients
- Sliced okazi leaves (afang leaves) as much as required.
- Water leaves
- Palm oil
- Assorted meat and fish
- Beef
- Goat meat,
- Dried fish
- Pomo
- Stockfish
- Periwinkle or shrimp
- Crayfish
- Seasoning cubes; Maggi/Knorr
- Salt and pepper to taste
How to Cook Afang Soup
Method
- Wash drain and slice water leave, grind or pound slices okazi leave into tiny pieces, (can b achieved with your kitchen blender and a little water in it), then chop onion, wash and blend pepper with the crayfish together.
- Boil beef, Pomo add onions and some Maggie, and of course salt to taste.
- Let it boil then when almost cooked add dried fish and allow it cook for about 5 minutes.
- Now add the palm oil, crayfish and pepper once it starts boiling, add the afang leave, water leave and periwinkle.
- Then when the leave becomes tender and the water almost drying up add some salt to taste and allow it simmer for about 5 minutes.
- And your Afang soup is ready.
- Enjoy!
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