Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, afang soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Afang soup is fast climbing the top of the list of popular Nigerian soup. If you are interested in exploring Nigerian foods, this delicious soup would definitely spur your interest in Nigerian foods. 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.
Afang Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Afang Soup is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have afang soup using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Afang Soup:
- Prepare 1/2 kg beef
- Take 1 head Stock fish
- Make ready to taste Salt
- Get 1 1/2 cups Palm oil
- Take 8 fresh pepper blended
- Prepare 3 Seasoning cubes
- Take 1/2 cup blended crayfish
- Make ready 1 cups blended okazi leaf
- Make ready 2 large bunches of Water leaf
- Prepare 1 cup Periwinkle
- Prepare 2 cup diced kpomo
- Take dried catfish
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. Afang soup; a delight to behold and to eat. 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.
Instructions to make Afang Soup:
- Wash and boil your beef with stock fish and spice with salt, knorr and pepper till the beef is very soft and tender. While those cook, wash and chop the water leaf and set aside. blend the dry diced okazi leaf and set aside. Wash and debone dry fish with warm salted water and set aside too.
- Once the beef is tender and the meat stock almost dried up; add palm oil, cover and leave to boil more for about 2 minutes. Add knorr cubes and pepper into the pot.
- Add your kpomo, crayfish and dry fish; stir and cover and let the soup base cook well without any vegetables. Taste for salt and add more if necessary but be very careful so you don't have excess salt in soup
- Add okazi leaf and then stir after 3 minutes add waterleaf then stir very well and let it simmer for just about 2 to 3 minutes then turn off heat.
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 a vegetable sauce highly rated by many Nigerians. Traditionally, a delicious sauce popular in eastern Nigeria. It is a must in many ceremonies in the Igbo, Effik, and Ibibio speaking parts. Afang soup, native to the Efik and Ibibio people of Nigeria is a delicious Calabar vegetable soup made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach.
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