how to prepare the Afang soup recipe?
Afang soup is a delicious and nutritious soup that originates from the southern part of Nigeria. It is a popular soup among the Efik and Ibibio people, and it is often served with fufu or garri. Afang soup is made with a combination of afang leaves (known as Ukazi in Igbo), water leaves, and other ingredients that give it a unique flavor. Here’s how to make it:
- 500g of beef, chicken or assorted meat
- 2 cups of washed and shredded afang leaves
- 2 cups of washed and shredded water leaves
- 1 cup of chopped onions
- 1 cup of ground crayfish
- 1 cup of periwinkle (optional)
- 1 tablespoon of ground pepper
- 2 cubes of seasoning (Maggi or Knorr)
- Salt to taste
- Palm oil
Instructions: how to prepare the Afang soup recipe?
- Wash the meat and place it in a pot. Add water and seasoning cubes, and cook until the meat is tender. Remove the meat from the pot and set it aside.
- In the same pot, add the palm oil and onions. Stir-fry for a few minutes until the onions are soft and translucent.
- Add the ground pepper and stir-fry for another 1-2 minutes until fragrant.
- Add the cooked meat to the pot and stir to combine with the onions and pepper.
- Add the periwinkle (if using) and ground crayfish to the pot and stir to combine.
- Add the shredded afang leaves and stir to combine with the other ingredients. Let it cook for 5-10 minutes.
- Add the shredded water leaves to the pot and stir to combine. Let it cook for another 5-10 minutes until the water leaves have wilted and the soup is well combined.
- Add salt to taste and stir well. Let it cook for a few more minutes.
- Remove from heat and serve hot with fufu or garri.
Afang soup is a great way to enjoy leafy greens and a delicious way to get some vegetables in your diet. It’s a traditional dish that is easy to make and full of flavor. Enjoy!