Afang soup is an Akwa-Ibom dish made with afang leaves and other soup ingredients. The soup has a unique and delicious taste that can only be experienced by trying it out. Some people are put off by the thought of cooking Afang soup from scratch, but with our little guidance, it can be an easy process.
Afang soup has been a part of my life for as long as I can remember. It’s always been one of my favorite dishes, and I’ve always loved it with passion. My mom used to make it for me all the time when I was growing up, and it was always such a special treat for me, It’s just so delicious! trust me.
It can be very tasking, although, the endpoint always tastes so good. It’s leaves are not too good if eaten raw but they are cooked and used as a vegetable in this soup. The soup can be made with beef, chicken , or fish. Other ingredients include onion, tomatoes, pepper, salt, palm oil, stockfish, ground crayfish etc.
The key to this soup is the red oil, which gives it its unique flavor and color. Some people don’t like the taste of red oil, but it’s an essential part of this dish. If you want to make an authentic Afang soup, be sure to use red oil.
So today, I will be showing you how to cook the best and most distinctive afang soup right from the comfort of your kitchen. I know that you don’t have all the time, so let’s go ahead and start this cooking. Happy about that right?
Let’s get to the kitchen
Here Are The Ingredients You Needed For This Quantity.
- Goatmeat
- Sliced fresh waterleaves
- Cup of ground crayfish
- Ground fresh okazi leaves
- Stockfish and smoked fish
- Dried fish
- Sweet Palm oil
- Assorted
- Cooked Kpomo, snail, or periwinkles optional
- Red fresh pepper (Atarudo and shombo)
- Seasoning cubes and salt
- Mivina spice (it is an option; If you don’t like too much spice, this mivina is not for you). But I want to recommend it. Sometimes, I love using it.
Here Is The Step By Step Guide On How To Cook Afang Soup.
- Select and wash the okazi properly, grind or pound it, This acts as the thickener for this vegetable soup. (with Egusi machine grinder or with your home mortar and pestle).
- Wash and Season the goatmeat, kpomo, snail, assorted, stockfish, dried fish, a snail with half of the ground crayfish, pepper, a little bit of mivina, seasoning cubes, salt, and add a little bit of water.
The Procedures contained.
- Cover and allow for about 10 mins, Stir and check the taste. Add salt and crayfish if necessary. Cover and continue cooking till they are soft and the pot is almost dry. Bring out the smoked fish to avoid scattering .
- After picking the water leaves, wash them properly and cut them very tiny, and set them aside in a sieve so excess water will drain away.
- Add your sweet palm oil to the pot, cover, and allow to cook for about 5 minutes. Add in the water leaves, cover, and Cook till the water is partially dried while you stir continuously.
- Add the ground okazi leaves. Stir all together, and add the smoked fish. Use the soup and cover it properly. Cover the pot and allow for another 3-4 minutes, stirring every 2 minutes and you are done with a delicious afang soup.
- Serve your delicious Afang soup with eba, fufu, or pounded ya. My family ate this delicious soup with hot pounded Fufu. Soooooo Yummy!!!
Afang Soup And Pregnancy.
To be honest, it might be so difficult for a pregnant woman to eat this soup.
This is because Afang soup always requires a lot of oil. Sometimes, after eating the soup, it can result in regular vomiting throughout that period for some people.
But for the fact this meal is been prepared with vegetables and varieties of meats which contains a lot of protein; It is absolutely important and perfect for every pregnant woman. This amazing meal provides adequate nourishment for both the child and the mother.
Get more Nigeria Soup Recipe
Is Afang Soup Healthy?
Yes, it is!! this is because it is a vegetable soup. Due to the antioxidant, anti-inflammatory, and anticarcinogenic properties of Gnetum Africanum. So, this leaf can be used as a remedy for certain ailments and diseases.
Is Afang Soup Bitter
Yes, Afang has a little bit of bitter taste. Afang soup, a traditional soup from the Igbo people of Nigeria, is made with afang leaves, which are known for their bitter taste.
Some people love the bitterness of afang soup, while others find it too strong. If you’re new to afang soup, or just aren’t sure if you like the bitterness, start by adding a small amount of afang leaves to your soup and gradually add more until you reach the desired level of bitterness or prepare with enough meats and fish and You will get to enjoy it. It is one of the medicinal and vegetable soups of the Efik.
How do you preserve Afang leaves?
Alright!! Am going to be showing you how you too can preserve Ukazi for at least 1 week and it will not spoil.
I normally preserved my cut Ukazi with l, then put it in the fridge. Make sure you have constant light. When you preserved it there, the will definitely be good the next week. (for at least Wednesday till next week Wednesday).
You can as well preserve okazi by cutting and drying it under the sun. When it is properly dried, you can now preserve it in your freezer or in a tight container.
What Are Okazi Leaves Called In English?
This Afang leaf called okazi is called wild spinach. But most of us preferred the name okazi or okazi more than the English name.
The Okazi or Afang leaf(Gnetum Africa Mum) is a dark green leafy vegetable with a slightly bitter taste commonly found in certain regions of Africa, Asia, and South America.
Conclusion
In conclusion,cooking Afang soup is an enjoyable experience that will bring people together to enjoy this delicious recipe.
Whether you’re a beginner or an expert in the kitchen, following this step-by-step guide will help you cook a flavorful and nutritious meal for your family and friends.
With its unique ingredients and flavors, Afang soup is sure to please everyone who tries it. All it takes is a little bit of patience, practice, and passion to perfect the art of cooking this African delicacy.
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