The Afang Soup, like the edikiokong is a delicacy of people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. Part of Cameroon which borders with Cross river State like (Ekok) close to Ikom also prepares the afang soup.It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves.
The Efik/Ibibio Afang Soup is different from the Okazi Soup native of the Ibos. While Afang soup is prepared with basically vegetables, Okazi Soup is prepared by the Ibos and a soup thickener (OFO or ACHI) is added with thinly sliced Okazi leaves.
Ingredients for Afang Soup
sliced Okazi (ibo) Afang (ibibio/Efiks)
20 to 25 cl red palm oil (about 1 drink glass)
Beef, cow skin
dried fish (smoked fish)
ground Crayfish/dried ground shrimps
Stockfish(Okporoko) sizeable pieces (you can buy the head or pieces or the main body parts any is tasty for this soup)
Pepper and salt (to taste) Ground fresh pepper – preferably yellow pepper
6 bunches of Water leaves/Spinach
Before you cook the Nigerian Afang Soup
- Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water or with the hand blender for dry ingredients. The Camerounians and the Ikom natives of Cross river State cut theirs very tiny to use
- Grind your pepper and crayfish and cut the onions into tiny pieces.
- Boil the beef and cow skin/kpomo 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!
Serve with Garri (eba), semovita or semolina, fufu (akpu), Amala, or pounded yam or plantain fufu.
P.S FOR THOSE IN DIASPORA
Just like last week you have okazi or afang in African shops, use spinach as alternative to water leaves
Thanks till next Thursday see you in bottom Pot again, enjoy your Afang soup.
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