Afang soup is native to the Efiks, people of Akwa Ibom and Cross River states, but enjoyed by the whole nation. From fragrant Nigerian-style assorted to fresh generous mixed-vegetables, this soup is sure to become a new favourite. While you can blend almost any seasonal ingredients together to make a delicious soup, here is a preparation guide to one of our favourite Nigerian soup recipes to get you started.
* Sliced okazi leaves (afang leaves) as much as required.
* Water leaves
* Palm oil
* Assorted meat and fish
* Goat meat,
* Dried fish
* Periwinkle or shrimp
* Seasoning cubes; Maggi/* * Knorr
* Salt and pepper to taste
Step 1. Wash drain and slice water leave, grind or pound slices okazi leave into tiny pieces, (can b achieved with your kitchen blender and a little water in it), then chop onion, wash and blend pepper with the crayfish together.
Step 2. Boil beef, Pomo add onions and some Maggie, and of course salt to taste.
Let it boil then when almost cooked add dried fish and allow it cook for about 5 minutes.
Step 3. Now add the palm oil, crayfish and pepper once it starts boiling, add the afang leave, water leave and periwinkle.
Step 4. Then when the leave becomes tender and the water almost drying up add some salt to taste and allow it simmer for about 5 minutes.
And your Afang soup is ready.
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