This post is dedicated to @Odewaleadesoye

Wale please where are you?

Afang is my favourite soup and if I had to survive on just one food, it would be afang and any swallow.

Afang is an Ibibio/Efik soup. Made with waterleaf and afang leaves, some people say the soup is not just delicious but nutritious and medicinal.

INGREDIENTS

Afang (what Igbos call okazi)
- Waterleaf
- Meat (goat meat and cow leg)
- Dry fish
- Smoke panla
- Stock fish
- Unshelled periwinkles
- Palm oil
- Scotch bonnet (yellow)
- Ground prawn and crayfish
- Seasoning cubes
- Salt (to taste)

NOTE

1)If you have spent time wondering why your afang soup turns out bitter, I want you to know it is beyond your control. There are bitter afang leaves, the darker (greener) it is, the more bitter it turns out. Let’s blame it on chlorophyll. So, go for the lighter leaves. Please don’t buy an unnecessarily dry leaf.

2)I advise you to use goat meat and any other meat of your choice. The reason being that goat meat accentuates the taste of afang soup. The rule is, if you want the meat to influence the taste of the soup/food - use goat meat.

3) An Ibibio/Efik person would say it is sacrilege to use shelled periwinkles. I’ll say if unshelled periwinkles freaks you out, please use shelled ones.

4) Afang is a capital intensive soup. The rich taste comes from the plenty of fish and rich stock.

5) There is no afang without oil. Please be generous with palm oil.

6) You don’t use onions, ginger and garlic in afang, but you can try and let me know how it goes.

1)Pick the waterleaf, wash and slice it. Squeeze well and put in a sieve so it can keep draining.

2) Wash the afang leaves, allow to dry, slice it, pound or use a food processor/blender to blend it. Preferably, buy and blend in the market. If you are blending at home, you would have to put in some water, just a little to allow the blades to move.

3) Soak your stockfish and dry fish in hot water. Pick out the bones and set aside.

4) If you are using unshelled periwinkles, ensure they cut it for you. Then you wash well with warm water to remove sand particles. Be patient until the water is clear.

The steps are almost the same with edikan ikong.

STEP 1: Put all the meat in a pot, season properly and leave to cook. I started with the cow leg, then the goat meat. When it is almost tender, I put in the stock fish and periwinkles and let them cook together until they are all tender.

STEP 2: In the past I would have said, LET THE STOCK DRY UP, but NO, allow some stock remain. Thick stock. Then you add your waterleaf, dry fish, ground prawn, palm oil, fresh pepper, seasoning cubes and salt. Stir and allow to boil for about 5 minutes.

STEP 3: Check to see if the waterleaf has released its water content. If yes, please go ahead and put in your afang...a little at a time. Stir and check for seasoning. Feel free to readjust if need be. Add some ground prawn, stir again, allow to boil for 2 minutes and turn off heat.

SOURCE: My Food Blog

cashmyles:
I'm salivating!! You're indeed a wife material0p

pocohantas:
NL keeps destroying picture quality

PREPARATION



Pic 1: I bought this cow leg @ N2400. I hope that was a good bargain.

Pic 2: Cut periwinkles. If you don’t cut it, you can’t suck it out.

Pic 3: Yellow scotch bonnet. Flavourful and spicy.

Pic 4: Stockfish and smoked panla.

cashmyles:
I'm salivating!! You're indeed a wife material0p

folake4u:
This looks yummy oh.

Poco, waybill mine to Abuja, make I take see front.

Senomii:
Hanty see as your skin just fresh like gibsco bread and rich newborn baby yansh

cashmyles:
I'm salivating!! You're indeed a wife material0p

Mariangeles:


I know right?
Yours even came out nice since the light spread evenly.

You went all the way this one.

With that yellow pepper ehn, I can already imagine the aroma and how spicy it was.

pocohantas:






How many times would I tell you to focus on studies?

pocohantas:




Lol. Thanks. What is Gibsco bread? Where is it aold?

pocohantas:
How many times would I tell you to focus on studies?

pocohantas:


I am tired of vintage Nairaland.





Thanks Maria. My friend wanted it spicy. I do not make spicy afang but I had to follow her instructions. Yellow pepper is lit, my mum would never make soup without it.

Mariangeles:


Yellow pepper is everything! Like everything!
For oha soup, na dirt!
I think it beats cameroon pepper when it comes to taste and aroma.

Magnoliaa:


Awon omo alaigboron, won ko mo iwe, wa jeun jeun jeun, won a gb'odo... robo-

Lemme stop swearing. **runs for cover before the sword of justice gets here**

pocohantas:


Fun Fact: Cameroon pepper is dried yellow pepper.

Anything FRESH would always trump the dry version. That is why I only use fresh pepper, ginger and garlic. Except I am being extremely lazy or clumsy.

See as auto correct wan disgrace im mama.
I type die, the ode change am to dirt. Aseju!

Mariangeles:


For real? I never knew that.

See as auto correct wan disgrace im mama.
I type die, the ode change am to dirt. Aseju!

pocohantas:


You no even check if I get small ogbanje or I dey violent. Because of soup, you done dash me wife material badge. Long throat.




How many times would I tell you to focus on studies?



Lol. Thanks. What is Gibsco bread? Where is it sold?

Mariangeles:


Olounje!

pocohantas:
Afang Soup In Three Easy Steps

This post is dedicated to @Odewaleadesoye

Wale please where are you? cheesy

Afang is my favourite soup and if I had to survive on just one food, it would be afang and any swallow.

Afang is an Ibibio/Efik soup. Made with waterleaf and afang leaves, some people say the soup is not just delicious but nutritious and medicinal.

pocohantas:


Fun Fact: Cameroon pepper is dried yellow pepper.

Anything FRESH would always trump the dry version. That is why I only use fresh pepper, ginger and garlic. Except I am being extremely lazy or clumsy.

Fresh will always remain fresh just like the way you've got fresh skin
Well done once again my awesome but lazy Cook

cashmyles:


Ounje to ba dun nse ara lore.. Abi no be so?