If I am to do something to save my life, I will quickly choose cooking afang soup because that is my superpower. 💪 If I were to receive award each time I prepare my delicious afang soup then I would have had half of my room filled with awards.🤩🥰🤗 Each time I come home from school during breaks, everyone in my household will always beg to have a taste of my superpower before I return to the hostel. 😍 My mum and other siblings cook afang soup too but according to them, there is always something so different about my kind of afang soup. Afang soup is one of Nigerians favorite meals served in most their ceremonies and events because of it great taste, nutritional value and it can go with different kinds of swallow.
Hers is how I make my delicious afang soup
Ingredients needed:
- Meat (goat meat or beef)
- Stocked fish/dry fish of any kind
- Cow skin (kpomo in Nigeria)
- Shelled periwinkle (optional - based on personal preference)
- Snail (optional - based on personal preference)
- Fresh pepper, salt, seasoning cubes
- crayfish
- Palm oil
- Water leaf
- Afang leave(also known as okasi by Igbo tribe in Nigeria)
Cooking steps:
- Pluck your afang leave, wash properly and dry. Once the afang is dried, slice it and pound with your mortar/pestle or grind with grinder. Pour it into a bowl and set aside.
The picture below is what afang farm looks like
- Select, wash properly and slice your waterleaf.
- Wash carefully you meat, (either goat meat or beef) and put them in your cooking pot.
- Go in with your washed stocked fish.
- Add your washed cow skin meat (known in Nigeria as kpomo).
- Add your well washed snail
- Season with pepper, salt and any seasoning cube of your choice and stir to ix properly.
However, some people are of the opinion that onions is not necessary in afang soup. That is a matter of personal preference so for me, I add onions while seasoning my sock for Afang soap. - Put your pot on the fire and allow cooking for very few minutes.
- Once the sock is about 30% done, go in with some amount of water, stir properly and allow to cook for some minute
- Pour in your shell periwinkle (This too is based on personal preferences), add your washed dry fish and give it a good stir so all the ingredients can mix properly. Cover your pot and allow to cook.
- Pour in a generous amount of red palm oil
- Add some amount of grinded crayfish and stir to mix everything in the pot properly. (Two very important ingredient in Afang soup is crayfish and palm oil and they must be in large amount).
- Pour in your well-sliced waterleaf; pour in another amount of palm oil and grinded crayfish.
- Allow cooking for about a minute or more and then stir to mix everything properly.
- Pour in your grinded afang, add a little quantity of red oil again and stir.
- Taste and adjust with any lacking ingredient if need be and bring the pot off the heat immediately.
Note after pouring in your afang, do not leave the pot on the fire for two long, 30 to 40 seconds is ok.
Your delicious afang is ready and the taste that is out of this world.🤗🥰🤩
Have you heard of afang soup before? Have you tasted afang soup before? Would you love to try it again? What was your experience eating afang soup? Will you be trying my recipe?
Let me know in the comment section