Today we are learning How to Prepare Afang Soup. Let’s Get to it! My love for Eldikakong made me want to try something new from the south-eastern part of Nigeria.
Eldikakong opened another world for me because I was so used to my Yoruba soups, so after the experience I decided to try another soup called “Afang Soup” .This soup is one you can never go wrong with.
Afang is a delicious Nigerian soup which originates from the Efik/Ibibio (Crossriver & Akwa Ibom). It is from the Efuk kingdom in Cross River State and the People of ibibio in Akwa Ibom in South-south region of Nigeria.
It is a very popular dish in Nigeria and some parts of the Africa continent.Aside from the people of Ibibio; it is also eaten by the Ndoki and Anang people of Akwa Ibom.
It is eaten at homes and also sometimes served at parties such as weddings, naming ceremony, burials, festivals etc this is done mostly in the southern region of Nigeria.
Afang leaf is gotten from Afang tree (Gnetum Africanum) which is found in the high forest region of West and Central Africa mainly in countries like Nigeria, Democratic Republic of Congo etc…
The leaf is used in preparing a special delicacy known as Afang soup among all the ethnic groups in Akwa Ibom State and peoples of the greater part of the Southern and Central areas of Cross River State. Nevertheless, in the Northern part of Cross River, the Afang leaf is known as Eruru among the Bakor speaking communities.
The name was coined from a spinach leaf called “Okazi”. Okazi leaves are known as climbing leafy plants and they are easy to grow in a garden. The leaves vary slightly in scent and taste .
The ones with great scent taste a lot better in soups. The soup is a mixture of Ukazi leaves and water leaves. Afang soup is a rich source of vitamins with loaded essential and non- essential amino acids. It also has anti- inflammatory and anti-oxidant properties.
Medicinally, Afang helps to cure sore throats loss of appetite and nausea. Follow me as I take through the world of making Afang soup.
INGREDIENTS TO PREPARE AFANG SOUP
4 handful of Okazi leaves
2 handful of water leaves
Goat meat/Cow meat (Choose any one you prefer)
Cow skin (ponmo)
Medium size smoked dried fish(Optional)
3 pieces of habanero pepper
1 tbsp of dry pepper (Optional, but the Yoruba nature in me will make me add it because I love spicy foods)
1 handful of stock fish pieces
1 cup of periwinkle (unshelled)
1 cup of palm oil
1 bulb of medium size onions
2 beef seasoning cubes
1 tbsp of grounded crayfish
Salt to taste
- Prepare the Afang leaves by grinding with a blender or pound the leaves in mortar using the pestle.
- Wash the goat meat/cow meat, stockfish, dryfish, Pomo and place in a small pot.
- Add the seasoning cubes, onion, 3 pieces of habanero, dry pepper and salt. Add a little water, just enough to cover the contents of the pot and cook for about 15 minutes till tender. After the 15 minutes, at this point, you will need to add a little more water into the already cooked meat. This will give your soup a proper base to start with.
- Once the stock starts to boil, simply add the palm oil, grounded crayfish, periwinkle and mix. Leave to cook for about 15 minutes till the stock in the pot reduces and the soup thickens.
- Add the ground Afang and leave for further 5 minutes
Reduce the heat of your burner and add the water leaves, stir properly and leaf for 5 minutes. You do not cover vegetable soup; you want it to stay greenish all through, since you would be warming it subsequently.
- Turn off the heat of your burner and serve your Afang soup with any swallow of your choice
How to prepare Afang Soup Video
We hope you enjoyed our Afang Recipe, We invite you to also check our other Nigerian Soup and food recipes, we are sure you will love them, we have written on how to make yummy Nigerian jollof and fried rice, also about some popular Nigerian soups like oha soup, banga soup, the popular yoruba egusi soup, efo riro and others.