Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, afang soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Afang soup is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Afang soup is something which I’ve loved my entire life.
Afang soup is one of the easiest Nigerian soups you can make - it is also delicious and full of nutrition! If you live in Nigeria, it is better to grind it. 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.
To begin with this particular recipe, we must prepare a few ingredients. You can cook afang soup using 11 ingredients and 9 steps. Here is how you can achieve that.
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The ingredients needed to make Afang soup:
- Prepare leaves Afang/okazi
- Take Spinach/waterleaf
- Take Ghana pepper
- Prepare 1 1/2 cups crayfish
- Prepare Dry fish
- Get head Stock fish
- Make ready cubes Knor
- Prepare 1 1/2 cups palm oil
- Get 4 kilos of goat meat
- Get 1 small onion
- Take to taste Salt
It is very nutritious, medicinal and native to the Efik people of Nigeria. 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; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria.
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Steps 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; 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. Afang Soup is a nutritious soup made with Afang leaves/Okazi leaves,water leaves&assorted Afang soup is one of the richest and somewhat medicinal vegetable soups of the Efiks/Ibibios in. This soup is made from afang leaves, with meat, seafood, and palm oil.
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