Hello Beautiful Ladies of Hive!
Sending you all warm greetings this week! This contest is all about that one special meal that can turn a bad day around. You know, the kind of dish that makes you smile, even when the day isn’t going so well?
For me, that dish is a native soup from Akwa Ibom, and I’m excited to share it with you today!
Let me introduce you to Afang Soup, a true culinary gem of the Akwa Ibom people. It’s a meal that brings back wonderful memories and never fails to lift my spirits, especially when paired with pounded yam or Eba.
I remember the first time I tasted Afang soup during my trip to Akwa Ibom. It was so delicious that I couldn’t resist asking for more. I found myself savoring every bite, chewing and swallowing until my plate was spotless!
Now, I’m thrilled to share with you how you can prepare this amazing soup right at home. If only I had known there would be a contest like this, I would’ve saved some photos from the last time I made it!
But don't worry, I’ll guide you step-by-step so you can try it out for yourself.
Recipe for Preparing Afang Soup
Here’s everything you’ll need to make a delicious pot of Afang soup that will leave a lasting impression:
Ingredients:
•Waterleaf – 3 tied bunches (sliced)
•Afang leaves – 2 heaps (sliced and grinded)
•Onions – 2 (sliced and divided into separate bowls)
•Maggi – 6 cubes
•Salt – to taste
•Fresh fish
•Stockfish
•Meat (beef or goat meat, your choice!)
•Cow skin (kpomo)
•Crayfish
•Periwinkles (optional, but highly recommended!)
•Palm oil – enough to add color and flavor
•Sachet tomatoes (for a slight tang)
With these ingredients, your Afang soup will be unforgettable!
How I Prepare Mine:
1.Prepare the vegetables:
I usually ask the market women to help me slice the waterleaf and grind the Afang leaves after they’ve been thoroughly washed. This saves a lot of time!
2.Season the proteins:
In a large pot, parboil your fresh fish, meat, and stockfish together. Add in your seasonings: fresh pepper, Maggi cubes, and 1 sliced onion. Let everything simmer for about 5 to 7 minutes, depending on the level of heat in order to allow the flavors to blend together.
Preparing the Periwinkle:
For the periwinkle, I usually buy the ones without shells, just the fresh, ready-to-cook kind. This saves me from the hassle of breaking them open! I cook them separately in another pot for about 3–5 minutes. After about 4 minutes of cooking, I add a little salt to enhance the flavor. Once they’re done, the periwinkle is ready to be added later.
Cooking the Afang Soup:
3.Heat the pot:
Place your pot on the stove and add palm oil. Let it heat up, then add the remaining sliced onion. Allow the onions to fry for a minute or two.
4.Add tomato paste:
Next, introduce the tomato paste into the pot. Stir everything together, letting it cook until a lovely aroma fills the kitchen.
5.Season the mixture:
Add your seasonings, pepper and salt to taste. Stir until everything is well combined and the mixture is fragrant.
6.Add stock:
Pour in a measured amount of water from the fish, meat, and stockfish you parboiled earlier. Be sure not to add too much, as you want the soup to have a rich, thick consistency.
7.Add the vegetables:
Now, add your thoroughly washed waterleaf to the pot. Stir until the waterleaf is fully soaked in the stock mixture. Once it starts to boil, it's time to add the grinded Afang leaves. Stir again and leave it to cook for about 3 -4 minutes.
8.Final step – Add the proteins:
Gently add your parboiled fish, meat, stockfish, and cooked periwinkle into the soup. Stir everything together and allow it to simmer for a few more minutes, ensuring all the flavors blend perfectly.
Final Touches:
Check the water level:
Before finishing up, check the water level in your soup. If it seems a bit thick or dry, add a little more of the parboiled fish water, but be careful not to overdo it, you want the soup to remain rich and flavorful.
Add crayfish:
Sprinkle in some crayfish and stir the soup in one direction. Continue stirring until the mixture has a nice, thick consistency, resembling a green soup.
Cool and serve:
Once your Afang soup has reached the right consistency, remove it from the heat source. Let it cool for a few minutes, and then serve it with pounded yam or your favorite side. Trust me, this meal is pure comfort!
This is my go-to meal whenever I’m having a rough day. After enjoying it with pounded yam, I always feel fully satisfied and happy.
Thank you so much for reading my recipe! God bless you, and I can’t wait to share more with you next time.
Love and cheers!
