Today on our Food and Recipes, we are going to be teaching our readers on how to make Afang soup.
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 prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves.
Cubed Beef or Goat meat (2 cups)
Shredded dried Fish (1 cup)
Medium size panla (okporoko)
Blended or pounded afang leaves (1.5 cup )
Finely chopped water leaves (2 cups)
1/4 cup of palm oil
Grounded dried Pepper (1 teaspoon)
Salt to taste
Crayfish powder (3 tablespoons)
Maggi (2 cubes)
Chop your water leaves after washing and keep them inside a clean bowl.
- Combine beef with 2-3 cups of water in a large pot. Add stockfish, 2 maggi cube, salt . Simmer on medium heat until meat is very tender.
- Add more water to cover the cooked beef. Add in shredded fish, crayfish powder, ground pepper, and palm oil. Stir. Cover the pot and allow to simmer for 10 minutes. Stir the broth. Taste and adjust for seasoning.
Add the vegetables. Do not stir. Simmer uncovered for 3 minutes and remove from heat immediately.
Serve with your choice of Fufu, Garri or Semolina. Enjoy!