Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, delish afang soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Afang soup recipe - How to cook Afang soup (fresh& dry leaves method provided). Afang soup is fast climbing the top of the list of popular Nigerian soup. If you are interested in Over the last few months I have been focused on Efik delicacies, afang sits right on top of the list and today.

Delish Afang Soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Delish Afang Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have delish afang soup using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Delish Afang Soup:

1. Prepare Afang leave
2. Make ready Water leaf (2 portions)
3. Prepare Stock fish
4. Take Dry fish
5. Take Cow meat
6. Get Kpomo
7. Prepare Shelled Periwinkle
8. Prepare Unshelled Periwinkle
9. Get Ata rodo(fresh pepper)
10. Prepare Crayfish
11. Get Seasoning of your choice
12. Prepare Palm oil

Afang is a traditional soup hailing from the southeastern parts of Nigeria. It's made with a The afang leaves are ground or pounded and the onions are chopped before the beef is boiled with the onions. Whether you've got a taste for a chilled soup to keep you cool in summer or a hearty, steaming bowl to warm your bones, look no further From classic chicken noodle to tomato and potato soup recipes Afang Soup is of Nigerian origin-a much-celebrated recipe from the efik ethnic group in the southern part of Nigeria -and often served at ceremonial occasions such as weddings. Picture showing ingredients prepared for making Afang Soup.

Steps to make Delish Afang Soup:

1. First, break the bottom of the shelled periwinkles, wash very well till the water turns light blue…… You then know its clean. Use hot water and salt to rinse and drain,then set aside.
2. Pound your crayfish and habanero pepper together and set aside.
3. Pound your Afang leaves and set aside, do not rinse or add water…… If not, it won't pound. You can rinse and sun dry and pound later if you must rinse.
4. Wash your water leaves clean and set aside.
5. Soak your stockfish in hot water to get soft, drain the water and set aside
6. Remove the bones in the dry fish, rinse and set aside
7. Boil the cowleg/cowhead/ cowbeef(whichever you are using) with seasoning, salt, onions, fresh or dry pepper and little water if you are using a pressure pot or keep topping water if you are using a regular pot.
8. Wash your kpomo thoroughly and set aside.
9. Here are all my ingredients prepared.
10. Mix the Afang and waterleaves and cook on low heat, after about 10mins…..the leaves have collapsed, add your meat, stock fish, dry fish, crayfish and pepper mix, kpomo, periwinkles……. Allow it to cook for another 10mins, taste for salt before adding your seasoning and salt. Then add your palm oil, let it cook for 5mins, your Afang is ready!!! You can eat it with any swallow of your choice. Thank you!

This delicacy is largely eaten with what is referred to as 'swallows'. This can be garri (moulded cassava grains) or pounded yam. Afang soup originated from southern Nigeria, like most soups from the region it's a earthy broth of meat and fish with vegetable simmered in. Afang is a wild vegetable also called Okazi by the Igbos. Afang soup: How to Cook Afang Soup the Calabar Way (Okazi soup) - Jotscroll.

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