Afang soup is now paving its way to the top of most popular Nigerian soup. It is a traditional soup of the southern part of Nigeria, native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables.
Ingredients:
- 400g sliced Okazi/Afang leaves | about 4 handfuls
- 250g Water leaves
- 20 to 25 cl red palm oil (about 1 drink glass)
- Beef, Kanda and Dry fish
- 2 tablespoons ground crayfish
- Pepper and salt (to taste)
- 2 stock cubes
How to prepare afang soup. - Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.
- Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!
Enjoy people ..