How To Prepare African South Southern Delicacy "Afang Soup"

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Afang soup; a delightful and nutritious meal to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering part of Nigeria also enjoy this delicacy.
Perfect Afang soup😍

Afang soup is a soup rich in meats and vegetables and palm oil. If you are averse to palm oil then this soup may not be for you because that's what makes it interesting😋 while consuming😃Some people actually make this oil free but Noooo I can't make this soup oil free. The oil is the real deal in this recipe. I am sure the originators of this dish will agree with me ?. Oil compliments most vegetable soups like Afang andEdikang ikong. Having tasted Afang with oil. I doubt if  you can convince me to ditch the oil in this recipe.hmmm so yummy😋


Some lovers of this dish love to add a lot of seafood to afang but i am not a lover of seafood therefore I would be sticking to the few I usually include in my soups which are stockfish and dry fish. One seafood I know I won't be excluding in this dish is periwinkles with the shells. In as much as I, I love to watch the way it is enjoyed by people who love it. I can eat it. It's a pleasure to behold because the 'periwinkles eating' has a style to it.

WHAT IS AFANG SOUP MADE OF?

Afang is made from afang vegetable (okazi in Igbo) and waterleaves. It is very similar to Edikang ikong. The afang leaves differentiates them since edikang ikong soup is traditionally made with water leaves and Ugu while afang soup is made with okazi and waterleaf vegetables.


Ingredients:
  • 1kg Assorted meats (Beef, Smoked Turkey, Goat meat, Shaki, Ponmo, Cow leg are ideal)
  • 4 Bunches of Water leaves
  • 3 Cups Okazi/ Afang leaves
  • 2 Cooking Spoons Palm Oil
  • 1-2 Pieces Smoked Fish
  • 3 Pieces Stockfish
  • 2 Cups Periwinkles with or without the shells on
  • 1-2 cooking spoons fresh ground Scotch Bonnet pepper
  • 1 Cooking Spoon Crayfish Powder
  • 2 Knorr Chicken Cubes
  • 1 Maggi Crayfish
  • Salt to taste

Preparation:

Boil the meats on high heat, starting with tougher meats first. Offals may be boiled separately if they are bloody. Add salt and Knorr Chicken Cubes and seasoning, onions are optional, I don’t use any. I gather onions aren’t needed when preparing authentic Afang soup.
When the meats are almost soft, add the Smoked fish and continue to boil till very soft…

While the meats are cooking, get the leaves ready.

Slice and wash the Water leaves to remove all traces of dirt. Also wash and soak the Okazi/ Afang leaves in hot water for 2 minutes. This process will help soften the Afang leaves.
Then transfer the Afang leaves into a blender, add a small amount of water, then blend to your preferred consistency. You may also Pound or grind the Afang leaves.
Soak the smoked Catfish in hot water, clean to remove traces of dirt then shared and set aside…

When the meats are well cooked, you should end up with 1-2 Cups of Stock. To this, add the Crayfish, blended pepper, Smoked Prawns,  Smoked Fish, Maggi Crayfish and Periwinkles if you’re using any. Turn the heat down to medium. Leave to cook for 3-5. minutes….

Now, add the washed Water leaves, stir and combine. Then leave to cook for 2-3 minutes. The Water leaves will wilt in the soup as it’s got quite a lot of water contents, do not be tempted to add too much. Remember we’ll still be adding Afang leaves.

Now, add the Palm oil, stir and combine, leave to cook for 3 minutes…
Add the blended Okazi/ Afang leaves, stir and combine, leave to cook for 5 minutes or until the leaves are tender enough for you. Taste for seasoning at this time and adjust if necessary…

Switch the heat off and let it simmer with the residual heat for another minute or two….
And it’s ready


Enjoy with any swallow of your choice..






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