Another soup topping in the list of popular Nigeria soup is Afang Soup. It is native to the Efiks (Calabar and Akwa Ibom).
Efik is another tribe that is well known for delicious food fang soup is fast climbing the top of the list of popular Nigerian soup such as Edikang-Ikong, atama, nsala and a few other delicious soups.
If you are interested in exploring Nigerian foods, this delicious soup would definitely spur your interest in Nigerian foods.
Read Also: How To Prepare Okazi Soup
This soup is made with water leaves and afang leaves (Ukazi). The two vegetables combine together makes a mouthwatering delicious soup that will leave you wanting for more. It is higly nutrituos as it contains fibre that helps in the proper functioning of the body cell
The Nigerian Afang Soup should not be confused with the Okazi Soup native to the people of Imo and Abia States of Nigeria.
While Afang soup is prepared with basically vegetables, Okazi Soup is simply the Nigerian Egusi Soup cooked with thinly sliced Okazi leaves
Am going to share with you the recipe of Afang soup. It doesn’t matter your ethnic group or culture before you can enjoy this soup.
Read Also: How To Prepare Banga Soup
Ingredients for Afang Soup
a. 400g sliced Okazi/Afang leaves | about 4 handfuls
b. 250g Water leaves
c. 20 to 25 cl red palm oil (about 1 drink glass)
d. Beef, Kanda and Dry fish
e. 2 tablespoons ground crayfish
f. Pepper and salt (to taste)
g. 2 stock cubes
Directions for Afang Soup
a. Before you cook the Nigerian Afang Soup was and lice the waterleaves into tiny pieces
b. Wash and grind the sliced okazi leaves
c. Grind the pepper and crayfish
d. Cut the onions into tiny pieces
Read Also: How To Make Nigerian Egg Soup
e. Cook the beef and kanda with the diced onions and stock cubes and a very small quantity of awter when its almost done, add th dried fish and cook for an extra 5 mins
f. Then add the palm oil , crayfish and pepper and leave to boil
g. When it starts boiling, add the afang leaves , waterleaves and the periwinkle
h. When the okazi leaves has softened and water is almost dried , add salt to taste then leave to simmer for about 5 mins. The afang soup can now be served
i. Serve with Amala, Garri (Eba), Fufu or Pounded Yam.
