Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, delish afang soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hello everyone, welcome back to my channel. Today I will show you how we cook afang soup in Akwa Ibom and Calabar. How to make Afang/Ukazi and Spinach soup.
Delish Afang Soup is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Delish Afang Soup is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have delish afang soup using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Delish Afang Soup:
- Make ready Afang leave
- Get Water leaf (2 portions)
- Prepare Stock fish
- Get Dry fish
- Get Cow meat
- Prepare Kpomo
- Take Shelled Periwinkle
- Make ready Unshelled Periwinkle
- Take Ata rodo(fresh pepper)
- Make ready Crayfish
- Prepare Seasoning of your choice
- Take Palm oil
Afang Soup is the Nigerian soup prepared with the wild leaves known as Okazi. If you need a leafy nutritious soup, then you should go with Afang Soup. Afang Soup is a nutritious soup made with Afang leaves/Okazi leaves,water leaves&assorted I tasted this soup for the first time, at a food kiosk in Akwa Ibom, during my NYSC orientation. Afang is a traditional soup hailing from the southeastern parts of Nigeria.
Instructions to make Delish Afang Soup:
- First, break the bottom of the shelled periwinkles, wash very well till the water turns light blue…… You then know its clean. Use hot water and salt to rinse and drain,then set aside.
- Pound your crayfish and habanero pepper together and set aside.
- Pound your Afang leaves and set aside, do not rinse or add water…… If not, it won't pound. You can rinse and sun dry and pound later if you must rinse.
- Wash your water leaves clean and set aside.
- Soak your stockfish in hot water to get soft, drain the water and set aside
- Remove the bones in the dry fish, rinse and set aside
- Boil the cowleg/cowhead/ cowbeef(whichever you are using) with seasoning, salt, onions, fresh or dry pepper and little water if you are using a pressure pot or keep topping water if you are using a regular pot.
- Wash your kpomo thoroughly and set aside.
- Here are all my ingredients prepared.
- Mix the Afang and waterleaves and cook on low heat, after about 10mins…..the leaves have collapsed, add your meat, stock fish, dry fish, crayfish and pepper mix, kpomo, periwinkles……. Allow it to cook for another 10mins, taste for salt before adding your seasoning and salt. Then add your palm oil, let it cook for 5mins, your Afang is ready!!! You can eat it with any swallow of your choice. Thank you!
It's made with a The afang leaves are ground or pounded and the onions are chopped before the beef is boiled with the onions. Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare) and an assorted selection. Afang Soup recipe at long last… Yay!!! Afang Soup is one of the most popular traditional Nigerian soups.
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