This soup used to be an exclusive delicacy consumed by the Efiks, that is people from Cross River and Akwa Ibom States, but now it has followed handshakes across the Niger and Benue. It is now the toast of homes across the country.
This meal is very nutritious and it is mostly made from vegetables. This soup is served at homes, weddings, burials, festivals, especially in the southern part of Nigeria.
Afang leaves are climbing leafy plants and are easy to grow in the garden.
Afang leaves vary slightly in taste and scent, this soup is a delicious and hearty soup, which is rich in nutrient.
INGREDIENTS
–4OOg sliced okazi\ Afang leaves, Kanda
-250g water leaves
-20 to 25cl red palm oil
-Beef, dry fish
-2 tablespoon ground crayfish
-Pepper, salt, stock cubes
-Assorted meat
How to cook Afang Soup
-Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves
-Grind your pepper and crayfish, and cut the onions into tiny pieces.
-Boil the beef and Kanda 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 minutes
-Then add the palm oil, crayfish and pepper. Once it starts boiling add the Afang leaves, water leaves, periwinkle and assorted meats.
-Then 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.
-Your soup is ready, serve and enjoy your soup with Eba, Amala, Fufu, Semovita or Pounded Yam.
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