Afang soup is one of the most important soups found in the southern part of Nigeria mostly cross river and Akwa Ibom State. It is a soup that must be prepared in every occasion. In fact, it is the number one soup for the Ibibio/Efik Ethnic group. Afang soup can be eaten with garri, fufu, semovita, starch, wheat flour dough etc. The preparation process of the Afang soup is a very easy one and in this post, I will share the recipe and the process involved in its preparation.
The Recipe Needed
- Meat
- Salt
- Periwinkle
- Seasoning cube
- Pepper
- Crayfish
- Stock fish
- Fish
- Afang Leaf
- Water leaf
- Water
- Palm Oil
How Afang soup is prepared
Step one: Wash and Slice the afang into smaller pieces
Step two: Pound with mortar and pestle or blend the afang with a blender. Make sure the afang is well blended.
Step three: The sap from waterleaf is very slimy and you wouldn’t want that to mess up your soup. so you Wash, Slice and wash the waterleaf till it is no more slimy.
Step four: Season the meat with pepper, seasoning, salt and onions. Take note that we don’t cook afang with Onions. We only use onions when seasoning the meat.
Step five: When the meat is half cooked, Add water to the pot and be sure that the water added will be enough for the quantity of soup to be prepared
Step six: add all the fish, periwinkle, and any other protein(meat)
Step seven: Add the prepared water leaf and stir
Step eight: Add palm oil. Take note that we don’t cook afang soup with vegetable oil. Only palm oil is needed for this soup.
Step Nine: Add the blended afang leaf and stir. Let it cook for few minutes and boom!!! Your delicious afang soup is ready
