Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, efere afang ye usung udia(afang soup and pounded yam) #abuja#. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja# is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja# is something that I’ve loved my entire life.

This vidoe teaches how to prepare afia efere unen that is pounded yam white soup and chicken including uyayak. Here's another method I use in making my Afia efere soup. I added lots of pepper soup spices to I used a food processor to make the pounded yam and it came out very nice- smooth and How to cook afia efere ye unen (white soup with chicken).

To begin with this particular recipe, we have to prepare a few components. You can cook efere afang ye usung udia(afang soup and pounded yam) #abuja# using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja#:

1. Take Afang
2. Take Waterleaf
3. Prepare Pepper
4. Make ready Salt
5. Prepare Seasoning
6. Prepare Stockfish
7. Get Dryfish
8. Prepare Perewinkle
9. Take Kpomo
10. Prepare Palm oil
11. Get Crayfish
12. Get Yam
13. Prepare Water
14. Make ready Beef

Afang Soup is a nutritious soup made with Afang leaves/Okazi leaves,water leaves&assorted meat. Learn how to cook this Rich soup. Afang soup is one of the richest and somewhat medicinal vegetable soups of the Efiks/Ibibios in Nigeria. Slice Afang leaves, pound or blend it and set aside.

Instructions to make Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja#:

1. Slice and blend Afang leaves using mortar or manual blender and set aside
2. Pick, wash, slice waterleaf and set aside
3. Steam your meat and stock fish adding salt and seasoning cubes
4. Cut and wash clean the perewinkle and set aside in a salted water
5. When meat is ready, add your chopped kpomo, pepper, crayfish and palm oil. Stir and allow to boil for 3 minutes so that the palm oil will be well incorporated into the beef stock. Then scatter round the periwinkle inside the pot. Don't stir immediately you add the periwinkle as it is believed that it will make the perewinkle difficult to blow out(I don't know how true though 😀). Then allow to boil for 2 minutes
6. Add your already blended Afang leaves. Stir and allow to boil for 3 minutes and taste for salt or seasoning
7. Add your sliced water leaf, stir and allow to cook for 2 minutes. After which your Afang soup is ready
8. For your pounded yam, peel and boil the yam till tender and pound till u get a smooth dough

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 Afang soup is generally eaten with pounded yam or any sort of fufu or eba and is best served warm. Afang soup is a delicacy of the Ibibio and Efiks of Southern Nigeria. Served with fufu, gari, or pounded yam, it is Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is prepared from shredded afang leaves, "water leaf". The soup uses water leaves and Afang leaves as well as meat, snails and dried fish for seasoning.

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