Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a Easy dish, delish afang soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Afang soup; a delight to behold and to eat. 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.

Delish Afang Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Delish Afang Soup is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook delish afang soup using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Delish Afang Soup:

1. Get Afang leave
2. Take Water leaf (2 portions)
3. Take Stock fish
4. Get Dry fish
5. Get Cow meat
6. Take Kpomo
7. Prepare Shelled Periwinkle
8. Get Unshelled Periwinkle
9. Make ready Ata rodo(fresh pepper)
10. Take Crayfish
11. Take Seasoning of your choice
12. Take Palm oil

If you need a leafy How to Cook Afang Soup [Video] The Nigerian Afang Soup should not be confused with the Okazi. Afang soup, native to the Efik and Ibibio people of Nigeria is a delicious Calabar vegetable soup made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach. Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare) and an assorted selection.

Instructions to make Delish Afang Soup:

1. First, break the bottom of the shelled periwinkles, wash very well till the water turns light blue…… You then know its clean. Use hot water and salt to rinse and drain,then set aside.
2. Pound your crayfish and habanero pepper together and set aside.
3. Pound your Afang leaves and set aside, do not rinse or add water…… If not, it won't pound. You can rinse and sun dry and pound later if you must rinse.
4. Wash your water leaves clean and set aside.
5. Soak your stockfish in hot water to get soft, drain the water and set aside
6. Remove the bones in the dry fish, rinse and set aside
7. Boil the cowleg/cowhead/ cowbeef(whichever you are using) with seasoning, salt, onions, fresh or dry pepper and little water if you are using a pressure pot or keep topping water if you are using a regular pot.
8. Wash your kpomo thoroughly and set aside.
9. Here are all my ingredients prepared.
10. Mix the Afang and waterleaves and cook on low heat, after about 10mins…..the leaves have collapsed, add your meat, stock fish, dry fish, crayfish and pepper mix, kpomo, periwinkles……. Allow it to cook for another 10mins, taste for salt before adding your seasoning and salt. Then add your palm oil, let it cook for 5mins, your Afang is ready!!! You can eat it with any swallow of your choice. Thank you!

Afang Soup is of Nigerian origin-a much-celebrated recipe from the efik ethnic group in the southern part of Nigeria -and often served at ceremonial occasions such as weddings. Afang is a traditional soup hailing from the southeastern parts of Nigeria. It's made with a The afang leaves are ground or pounded and the onions are chopped before the beef is boiled with the onions. Afang Soup is a nutritious soup made with Afang leaves/Okazi leaves,water leaves&assorted I tasted this soup for the first time, at a food kiosk in Akwa Ibom, during my NYSC orientation. Afang soup originated from southern Nigeria, like most soups from the region it's a earthy broth of meat and fish with vegetable simmered in.

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