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A Special Afang Soup by jpilata(m): 9:23pm On Aug 29, 2019 |
AFANG SOUP RECIPE •It is a tasty, nutritious Nigerian soup, native to the Efiks/Ibibios. •The Nigerian Afang soup should not be confused with the okazi soup, native to the people of the Eastern part of Nigeria. •The igbos have a similar soup known as okazi soup. The only major difference is that, thickener is added to okazi soup to increase its thickness, but Afang soup gets its thickness from the bulk of vegetable used in preparing it. Main Ingredients ▪Afang/okazi leaf ( 3 bunches ) ▪Water leaf ( 4 bunches ) ▪Meat ( of your choice ) ▪Dried or smoked fish ( of choice ) ▪Cow skin ( kpomo ) ▪Stockfish ( 1 big sized ) ▪Periwinkles ( unremoved ) 1 cup ▪Palm oil ( 5 cooking spoon or more ) ▪Red or yellow fresh pepper ▪Crayfish ( ground ) 1 cup ▪Stock cubes ( of your choice ) ▪Salt to taste Optional Ingredients ▪Snails ( 8 big sized ) ▪Dried prawns or shrimps ▪Dry Catfish ( big sized ) ▪Onion ( 1 chopped bulb ) Alternative ingredients ▪Dried or smoked fish ▪Dried prawns or shrimps ▪Red or yellow peppers ▪Unremoved or Removed periwinkles ➖➖➖➖➖➖➖➖➖➖➖➖➖ PROCEDURE Preparation before cooking. •Pluck, soak, wash and finely shred the Afang leaves into tiny bits( thin slices preferably ) and grind, blend or pound and set aside. •Pluck, wash and finely shred the water leaves into tiny pieces and set aside. •Clean the shelled periwinkles, dried fish or smoked fish, stock fish and other ingredients and set aside. •Chop your onion ( only, if you are using it ). •Grind/blend your peppers and crayfish, separately and set aside. •Steam your meat and other ingredients. Cooking of the Afang soup. Step 1: Steam the meat and when it is almost done, add the dry fish or smoked fish. Cook until all are properly cooked, remove the fish and set aside, if only, you don't want it to disintegrate/scatter in the soup. Step 2: Add the cut periwinkles. Step 3: Add in the palm oil, grounded crayfish and grounded pepper and allow to boil on medium to low heat for 10 minutes. Step 4: Now add the sliced water leaves and leave to boil for 3 to 5 minutes on low heat. Step 5: You can now add in the removed steamed fish into the cooking soup. Step 6: Finally add in the Afang leaves/okazi leaves into the cooking soup and leave to boil. Step 7: Taste for salt, other ingredients and other spices. Stir thoroughly and leave to simmer for 2 minutes on low heat. Step 8: Turn off the heat and your afang soup is ready. ➖➖➖➖➖➖➖➖➖➖➖➖➖ Preserving The only way of preserving your Afang soup, is to put it in plastic containers and put in the fridge/freezer, but freezer is more preferable. ➖➖➖➖➖➖➖➖➖➖➖➖➖ Eaten/Served Your vegetable soup can be served with either, fufu, eba/garri, pounded yam, semolina, semovita or white boiled rice. ➖➖➖➖➖➖➖➖➖➖➖➖➖ Tips for making Afang soup For more information, join our Facebook page through the following link: https://mobile.facebook.com/Research-and-Creative-Kitchen-2448213131856053/
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Re: A Special Afang Soup by dmltoyin(m): 10:12pm On Aug 29, 2019 |
Tasty Lovely memories I have serving at Akwa ibom state Simply irresistible Front page worthy Cc lalasticlala Mynd44 1 Like |
Re: A Special Afang Soup by jpilata(m): 10:38pm On Aug 29, 2019 |
dmltoyin:you are really right. |
Re: A Special Afang Soup by Cletus77(m): 2:50am On Aug 30, 2019 |
Dunno y I like edikaikong better.. there is no space in afang soup.. everything is covered by the various condiments And one thing op..afang is the same tin as okasi..is just different languages |
Re: A Special Afang Soup by LadySarah: 2:09pm On Aug 30, 2019 |
I love that soup but Hate that unremoved periwinkle. |
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