Afang soup is a Nigerian soup which is peculiar to the Efik people of Akwa Ibom and Cross River states. It is also enjoyed by all Nigerians. In Pakistan, it is called ‘Nur’s Ash’. It is a delicious and nutritional soup with roots in Iran, Afghanistan and Caucasians.
Ingredients
Sliced okazi leaves
Water leaf
Periwinkle
Red oil
Beef, kanda and dry fish
Ground crayfish
Stock fish,
Ponmo
Scent leaf
Seasoning cubes
Onion
Pepper
Preparation
Wash, drain and slice the water leaves into tiny pieces. After that, grind or pound the sliced okazi leaves. Grind the pepper and crayfish. Cut the onions into tiny pieces.
Boil the beef and kanda with diced onion and stock fish and seasoning cubes in small quantity of water. Add the dry fish and cook for about five minutes.
Then add the palm oil, crayfish and pepper. Once the mixture starts boiling, add the okazi leave, water leaves and periwinkle. When the okazi leaves become soft and the water dries up a bit, add salt and allow the contents to simmer for five minutes.
The Afang soup is ready to be served with your preferred swallow.
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