Hello Hivians
My name is Deborah Emetuei known as 
My two favorite Nigerian Delicacies are Afang soup and Ekpang Nkukwo
Afang soup served with Oat
Ekpang Nkukwo
These delicacies specifically and originally belong to the southern part of Nigeria (Akwa Ibom) but are recognized by all Nigerians due to their irresistible taste.
How to prepare them
Afang
Ingredients: Afang leaf, water leaf, stock fish, fish, meat, palm oil, seasoning cubes, kpomo, crayfish, salt, pepper, onions, water.
Methods: first of all steam your well-seasoned meat, allow it to cook to a desired texture, then steam your kpomo, stockfish, and fish. When it's done, you pour in your neatly-washed and already sliced waterleaf, pour in your ground crayfish and a limited amount of palm oil, seasoning cube, and of course water, then cover the pot, allow everything to boil for a while. After a while, open the pot and pour in your well-ground Afang leaf and stir well to avoid irregular clusters of the Afang leaf in the soup. Then, take it off the fire immediately to ensure that the freshness is giving.....boom your Afang soup is readyyyyyyy. This soup is very simple to prepare and flexible, in the sense that you can eat it with whatever soup you prefer.
Pot of steaming meat, fish, kpomo, and stokfish.
Slicing my Afang leaf
Slicing my waterleaf
My ground Afang leaf
Periwinkle, pepper, crayfish, seasoning cubes, kpomo, fish, and sliced waterleaf
Palm oil
The Result......yummy.
Ekpang Nkukwo
Ingredients: Wateryam, cocoyam, periwinkle, crayfish, palm oil, potato leaf(for wrapping), fish meat, stockfish, kpomo(optional), seasoning cubes, salt, pepper, scent leaf, and water.
Method: First, blend the already peeled cocoyam and wateryam. Then, wrap with the potato leaf, but before the wrapping, pour a little amount of red oil into the pot to avoid burning. Wrap the mixture into the pot until it is finished, pour in all your ingredients and then pour in some hot water into the pot.....hot water not cold water to avoid the mixture from scattering, then place the pot on fire allow it to cook well then ensure the taste is balanced, then add red oil in a limited amount then stir and allow to cook for a while then add the scent leaf and bring down your pot.....food is readyyyyy.
Expand Nkukwo is a complex food and needs full concentration and skill, any mistakes will give a weird result.
I won't repost the picture of palm oil, it's already among the ingredients of the first recipe
Wrapping the mixture
Proteins and scent leaf
Crayfish
Periwinkle
The mixture and the ingredients were waiting for hot water
The semi result
The real deal......oh my.
So Delicious
Well.......these are my two favorite delicacies, just in case you want to have a taste, place an orderš„±.
Thanks for reading peeps.