Afang soup is a vegetable soup native to the Efik people of Cross River State and Ibibio people of Akwa Ibom State in South-south Nigeria. It is a popular dish in Nigeria and some parts of Africa. Afang is the major cuisine among the Ibibios, the Anang and the Ndoki people of Akwa Ibom State and Cross River States. It is served at home and ceremonies such as weddings, burials, naming, and festivals in the Southern part of Nigeria. Just like Edikang Ikong another soup from this area, Afang soup is very nutritious, easier to prepare and cost of preparation can be adapted based on family needs.
INGREDIENTS
The lists of ingredients for preparing this delicious dish includes; fresh water leaves, fresh ukazi leaves, grinded crayfish, onions, stock cubes, stock fish head, dry fish, palm oil, periwinkles (optional), snail (optional), salt, red pepper, ponmo and assorted meat.
BEFORE COOKING
The fresh water leaves and ukazi leaves is washed and then sliced. A sieve is then used to drain the water from the leaves. The assorted meat is parboiled with stock cubes, sliced onions, spice and salt to taste. The dry fish should be soaked in warm water, the center bones removed and washed thoroughly with just water. The stock fish head is also washed with warm water.
COOKING PROCEDURE
The washed dry fish and stock fish head is added to the cooking meat. They are cooked till they are soft and the pot is almost dry. Palm oil, grinded crayfish are added and then stirred together. Stock cube, grinded pepper, snails, periwinkles and salt to taste are added and allowed to cook for 3-5 minutes. The water leaves should be tightly squeezed to remove the water and then added. It should be allowed to simmer for 5 minutes before adding ukazi leaves. The contents are then stirred all together, after which the pot is covered and allowed to simmer for another 5 minutes. Your favorite soup is ready thereafter.
Afang soup which is a vegetable soup is nutritious, medicinal and contains fiber that helps the body cells to function properly. Food shouldn’t just be about the taste alone. The nutritional requirements should also be considered which this delicacy provides. The soup can be served with fufu, eba, tuwo, pounded yam and wheat. Take your sumptuous meal on a tour with the soft drink of your choice and thank me later. Bon appetite!
