Again looking for a afang soup recipe that is delicious? How to make it not difficult. If wrong processing then the result is not delicious. Whereas the delicious afang soup should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of afang soup, first from the type of ingredients, next selection of fresh ingredients and good, until how to make and serve. No need dizzy if want to prepare afang soup which is delicious as long as you know the trick and how to make this dish able become serving special.

Ingredients and seasonings used in make

1. Take 500 g sliced Okazi/Afang leaves | about 4 handfuls
2. Prepare 250 g Water leaves
3. Prepare 20-25 cl red palm oil (about 1 drink glass)
4. Prepare Beef, kpomo and Dry fish
5. Use 2 tablespoons ground crayfish
6. Prepare Pepper and salt (to taste)
7. Take 2 stock cubes

It is a dish popularly known by Nigerians and also some parts of Africa. Afang Soup is a tasty, nutritious Nigerian soup, usually eaten among the Efiks / Ibibious people in Cross River and Akwa Ibom States. This soup is a bit bitter and usually prepared with a combination of vegetables and this soup is also medicinal and the richest among vegetable soups of the Efiks/Ibibious in Nigeria. Combine the water, meat, salt, pepper, maggi, and onion in a pot.

How to make:process Afang soup:

1. Wash, drain and slice the water leaves into tiny pieces.
2. Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water.
3. Grind your pepper and crayfish and cut the onions into tiny pieces.
4. 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 more minutes.
5. Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves and water leaves. 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. The Afang soup is ready!
6. Note: i chose not to use periwinkle because i could not find it but it is best to cook with periwinkle. I am a beef lover so i used only beef and pomo.
7. Done and ready to serve!

Mix the ingredients well to ensure that they're well blended. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy. Cook the meat until it gets soft at least. If using smoked fish, pick out the bones and cut it chunks, add to the pot of meat.

I say thank you for using the recipe that I convey on this page. hope we Good luck!