Recipe For Afang Soup – The Popular Calabar Soup

Afang soup is a scrumptious, nutritious Nigerian soup, local to the Efiks/Ibibios (Akwa Ibom and Cross river states).

I tasted this soup interestingly, at a food booth in Akwa Ibom, during my visit to the state.

Despite the fact that I needed to finish my essential task in Lagos, I ensured that I had something delectable to help me to remember my visit… and that obviously was this Afang Soup recipe.

This flavorful soup has a slightly harsh taste and is generally ready with a blend of vegetables (Afang leaves and water leaves), grouped fish/fish, meat and flavors .

Afang soup is one of the most extravagant and fairly restorative vegetable soups of the Efiks/Ibibios in Nigeria. The Igbos’ have a comparable soup known as Okazi soup.

The main significant contrast is that a soup thickener is added to Okazi Soup to build its viscosity(thickness), yet afang soup gets its thickness from the majority of vegetables utilized in setting it up.

Here is a simple recipe to test… Appreciate!

The following is likewise a video recipe on the most proficient method to make afang soup

Afang Soup Ingredients

– 200 gr beef or arranged meat(cow skin, shaki(tripe), and so on)

– 20 gr Smoked fish

– Stock fish (optional)

– 1 modest bunch Shelled Periwinkle(optional on the grounds that certain individuals could do without periwinkles)

– 2 tablespoonful ground crayfish

– 500g Afang Leaves(same as okazi/ukazi leaves)

(you can utilize the dry or new leaves)

– 1kg Water leaves(or sheep lettuce or Spinach as another option in the event that you live external Africa)

– 500 ml Palm oil

– 2 Stock cubes(maggi/knorr/onga or any one you have)

– New pepper(scotch cap/atarodo) or ground dried pepper(to taste)

– Salt to taste

Cooking directions for Afang soup

HOW TO COOK AFANG SOUP: Step-By-Step Procedure.

1. Gather Ingredients: You will need Ukazi leaves, water leaves, palm oil, goat meat, ponmo, dried catfish, stock fish, smoked panla, habanero peppers, crayfish, periwinkle, salt, and seasonings.

2. Cook the Meat: Place the goat meat and ponmo in a pot. Add salt, seasoning powder, habanero pepper, and water. Cover and cook until the meat is partially tender.

3. Add Fish and Oil: Once the meat is halfway done, add the stock fish, dried catfish, smoked panla, crayfish, and some palm oil. Continue cooking until most of the water has reduced.

4. Add Water Leaves and Periwinkle: Add the washed water leaves, periwinkle, and a bit more crayfish. Cover and allow them to steam together.

5. Steam Water Leaves: After about 2 minutes, add more palm oil and stir well to combine. Check the seasoning and adjust if needed.

6. Add Ukazi Leaves: Add the pounded Ukazi leaves and a final round of palm oil. Stir well until everything is fully combined. Your soup is now ready.

7. Serve and Enjoy: Serve with any swallow of your choice, and enjoy!

– Cut the water leaves and put away.

Cut Afang leaves, pound or mix it and put away.

Tip: the dry leaves are harder than the new leaves, so attempt to crush it as fine as possible.

– Cook the varying meat and stock fish with slashed onions, one stock cube/seasoning cube and salt to taste. Cook until delicate.

Then, at that point, clean the dried fish in hot water,remove the bones and add the fish to the pot of cooked meat.

– Add the Palm oil, pepper, ground crayfish and some stock cube to the pot.

Blend well and afterward add periwinkles (assuming you are utilizing any).

Cover the pot and pass on to bubble for around 10 minutes.

– Following 10 minutes, add the Afang leaves, pass on to stew for 3 to 5 minutes and afterward add the water leaves.

If utilizing new Afang leaves, let it stew for 3 minutes.

Tip: it is standard to add water leaves before the afang leaves, yet because of the durability of the afang leaves, I like to add it first before the water leaves, so go ahead and do it however you like, the soup will in any case taste great.

By kingkentus