Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, afang soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Afang Soup is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Afang Soup is something which I’ve loved my entire life.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook afang soup using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Afang Soup:
- Make ready 1/2 kg beef
- Prepare 1 head Stock fish
- Take to taste Salt
- Take 1 1/2 cups Palm oil
- Prepare 6 fresh pepper blended
- Get 3 Seasoning cubes
- Make ready 1/2 cup blended crayfish
- Make ready 1 cups blended okazi leaf
- Prepare 2 large bunches of Water leaf
- Make ready 1/2 cups Periwinkle
- Make ready 2 cup diced kpomo
- Get 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.
Steps 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.
- Serve with akpu (fufu) for my parent and I did my takeaway pack as well
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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