African Kitchen; Preparation of AFANG SOUP

OVERVIEW

This is basically a Nigerian delicacy. It is native to the Southern part of Nigeria, the Efiks precisely consisting of Akwa Ibom and Cross River States but enjoyed across the continent. Afang Soup is prepared with a good chunk of Water leaves and the wild herbal Okazi leaves. Do not confuse Afang Soup for Okazi soup cooked mostly by the Eastern Part of Nigeria. They have different preparation procedures.

MAJOR INGREDIENTS

• Salt

• Stock Fish

• Dried Fish

• ‎Pepper

• ‎Onion

• Water

• ‎Meat

• ‎Palm Oil

• Seasoning (Magi Seasoning Cube and others as deemed fit)

• Ground Crayfish

• Afang Leaves (Okazi Leaves)

PREPARATION PROCEDURE

1. Wash the beef, steam it on fire for about 5 minutes then wash the Stockfish and dryfish and periwinkle, add to the boiling beef and allow for another 7 minutes on fire.

2. ‎Add pepper, 2 cubes of Maggi seasoning, salt and ground cray fish with onion to the boiling pot.

3. Then pound the Afang leave and cut the waterleave.

4. ‎Add the waterleave first to the pot and then the Afang leave.

5. ‎Put oil and allow to cook for at least more 5 minutes then add small water.

6. ‎Boil for a little moment and bring down from fire.

I hope that was helpful. Please remember to call me when you finally have your own hot in the plate...lol.