Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, afang soup. It is one of my favorites. This time, I’m gonna make it a 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. Afang soup is one of the easiest Nigerian soups you can make - it is also delicious and full of nutrition!
Afang soup is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Afang soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook afang soup using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Afang soup:
- Prepare leaves Afang/okazi
- Make ready Spinach/waterleaf
- Make ready Ghana pepper
- Make ready 1 1/2 cups crayfish
- Make ready Dry fish
- Prepare head Stock fish
- Make ready cubes Knor
- Get 1 1/2 cups palm oil
- Prepare 4 kilos of goat meat
- Make ready 1 small onion
- Take to taste Salt
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 a tasty, nutritious Nigerian soup, native to the Efiks/Ibibios (Akwa Ibom This delicious soup has a slight bitter taste and is usually prepared with a combination of vegetables (Afang leaves. 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. Afang Soup recipe at long last… Yay!!!
Instructions to make Afang soup:
- Wash and season goat meat with onion, stock cube, pepper and salt to taste.
- Using a motar and pistle, pound the thinly sliced afang leaves
- Wash and cut the waterleaf
- Wash the dry fish with salt, breaking off the head of the dry fish, only the body should be used.
- Using hot water, soak the stock fish head, till its soft enough to be broken.
- In a large pot, add waterleaf, crayfish, dryfish, palm oil and meat stock and meat, allow to boil out.
- Add stock cubes, Salt and pepper to taste and allow to boil.
- Add the pounded afang leaves, stir and leave for 2 minutes.
- Serve hot with fufu/garri or any other swallow.
Afang Soup is one of the most popular traditional Nigerian soups. It is very nutritious, medicinal and native to the Efik people of Nigeria. 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.
So that’s going to wrap this up for this special food afang soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
