Afang soup is best made with assorted meat, but if
Afang Soup, one of Nigeria's most popular soup delicacies originates from the Efiks, the majority population in Cross River & Akwa Ibom State. You can sample authentic delicacies from many Nigerian cultures and ethnicities regardless of your language, background, or ethnicity. Afang is one of the most delicious Efik/Calabar foods that you can ever have on the top of your menu. Today, we will learn how to make this soup, and we shall learn about the ingredients you need to pull a kitchen master class as far as preparing this delicacy is concerned.
Afang soup is best made with assorted meat, but if you can't locate it where you are, you can use any meat you can find. combining several cuts of meat with kpomo. If you add snails, ensure they are well cleaned of their slimy fluid by washing in lime or grape juice. You will need to also wash the periwinkles, which are often washed by the merchants (market women/men). The Afang leaves naturally serve as a thickener for this soup. Always use fresh leaves for better taste.
Ingredients to Use
2 medium-sized dried or roasted fish
palm oil
Periwinkles
Snails
Salt and Pepper to taste
6 Red fresh pepper
2 KG Assorted meat
Sliced fresh water leaves
1/2 cup of ground crayfish
Fresh grinded/pounded Afang leaves
5 cubes of knorr
Stockfish head
Steps to Cook Afang Soup
Afang soup might be a very delicious delicacy but it's one soup that's also very simple to prepare. The secret of banging an "A" score in cooking this soup is in your ability to cook and steam your meat together with stockfish. Stockfish naturally gives it a very enticing aroma but one thing you should also be careful about is the amount of water you put into the pot while cooking, because the waterleaf has a lot of water inside of it already, so you want to avoid cooking a watery soup.
The Afang leaves should be cut, grinded/pounded and ready; they serve as the soup's thickener.
Slice and wash the water leaves and place them aside in a sieve so that any excess water will drain away before seasoning your meat with salt, two seasoning cubes, sliced onions, and any spices of choice (remember less is more) and leave to cook.
When the meat is almost done cooking, add washed stockfish and dried fish, and boil them together with the meat until they are soft.
Add in the crayfish and palm oil then stir. One seasoning cube, freshly grinded pepper, snails, and salt to taste should all be added. Cook for 3–5 minutes.
After adding the water leaves, boil for 6 minutes while stirring constantly.
The Afang leaves come in last after every other ingredient has gone into the pot, cover the pot, and wait ten more minutes.
Your Afang is ready, you can serve it hot with garri, semovita, fufu, pounded yam or swallow of choice.
Frequently Asked Questions about Cooking Afang
Can you blend afang?
To create the slimy consistency, the leaves are traditionally thinly cut, mashed with a mortar and pestle, and then combined with water leaves. The majority of expats don't own this device, but you can get the same result by processing afang leaves in a food processor until they resemble bristles.
Is Okazi soup the same as afang soup?
Not to be mistaken, Okazi soup is simply Egusi soup cooked with thinly sliced Okazi leaves, while Afang soup is made primarily with vegetables.
What is the English name for afang leaf?
Wild Spinach
Afang or Okazi leaf is a popular ingredient in the Southern region of Nigeria. It is a dark green, leafy vegetable with a mildly bitter flavour. In English, it is referred to as Wild Spinach.
Is afang soup safe to eat when pregnant?
Unsaturated fatty acids, which provide the body with healthful cholesterol are abundant in afang soup. Additionally, it has dietary fibre which aids in preventing constipation. It is particularly rich In folic acid which aids pregnant women to stay in great shape.
Posts
COMMENTS