How To Prepare Afang Soup.

How To Prepare Afang Soup. 

 

Afang Soup, is just like the Edikang Ikong Soup, but it's more easier to cook then Edikang Ikong Soup. It was found by the Efiks from Akwa Ibom and Cross River. Afang Soup is one of the most popular local soup in the Eastern part of Nigerian. 

INGREDIENTS.

* About 4 handfuls of chopped Okazi/Afang leaves.

* About 1½ handfuls of chopped Water leaves.

* Four to five cooking spoon of palm oil.

* Beef.

* Kanda (ponmo).

* Dry fish.

* Stock Fish.

* Periwinkle.

* 2 Tablespoonfuls of grounded Crayfish.

* Habanero Pepper.

* 2 Onions

* Salt.
* 2 Stock Cubes. 

Notes: Mostly in all recipes, we go crazy when it comes to the quantities of ingredients. Mean why the quantities of the ingredients can be adjusted to your own taste.

Before You Proceed With The Cooking Of The Afang Soup. 

1. Wash and drain the chopped water leaves.

2. Grind or pound the Okazi leaves.

3. Grind or pound the pepper with one part of the onions and chop the other.

4. Soak up the Stock Fish in warm water. 

DIRECTIONS:

1. Set up your cooker or stove and place a pot to boil the beef and Kanda(ponmo) with the chopped onions and stock cubes with a very small quantity of water. When it's almost done, add the soak stock fish and the dry fish then cook for about 3 to 4 minutes or more than.

2. When it fully done, remove the stock fish and the dry fish and set aside to remove the bones. Then remove the beef and Kanda(ponmo) and set aside.

3. Now set up a new Pot and pour the stock water and add palm oil, crayfish and pepper. Cover and leave to cook for about 5 minutes.

Notes: your cook most not be too watery.

4. After 5 minutes, add the afang (okazi), water leaves and periwinkle, salt, add more stock cubes if necessary and leave to simmer for about 5 minutes. After the 5 minutes, Afang soup is READY to SERVE with Garri (Eba), Semolina, White or Black Amala, Cassava Fufu or Pounded Yam or Cocoa Yam.