Easter is almost here! The weekend will be long; tables set, and family and friends gather. Unlimited fun is finally guaranteed but while at it, what food is on your menu? Anyways, we bring you something that will excite your tastebuds. The most popular dish in the Efik and Ibibio clan of Nigeria; Afang soup. This is one recipe you can't wait to try especially, because of its taste and nutritional benefit. This delightful dish is the real deal. To get the best of Afang soup, garnish with assorted meats, smoked fish, fresh periwinkles, stockfish, and Palm oil. If you have a thing against Palm oil, then this sumptuous delicacy is not for you. Though you can opt for an oil-free recipe, to get the best of the unique Afang taste, Palm oil must be included. The Efik and Ibibios brag about this soup and you will too when you have a taste. Join us at #TigerKitchen to get it done right away.

Ingredients
1kg Assorted meats (Beef, Smoked Turkey, Goat meat, Shaki, Ponmo, Cow leg are ideal)
4 Bunches of Water leaves
3 Cups Okazi/ Afang leaves
2 Cooking Spoons Palm Oil
Smoked Fish
Stockfish
Periwinkles
Scotch Bonnet pepper
Larsor Beef Seasoning
Vegeta Onion
Tiger Chilli Pepper
Crayfish
Salt to taste

Procedure
Cook the tough meats first before adding the rest, add Larsor Beef Seasoning, Vegeta Onion and Tiger Chilli Pepper afterwards. Add stock fish and cook until very soft. Add salt.

While the meats are cooking, get the leaves ready. Slice and wash the water leaves to remove all traces of dirt. Also, wash and soak the Okazi/Afang leaves in hot water for 2 minutes. This process will help soften the Okazi leaves.

Afterwards, soak the smoked fish in hot water, clean to remove bones and traces of dirt then shred and set aside.

Transfer the Okazi leaves into a blender, add a small amount of water, and blend to your preferred consistency. You may also pound or grind the Okazi leaves.

When the meats are well cooked, add the crayfish, blended pepper, smoked Fish, Crayfish and Periwinkles if you’re using any. Set to medium heat. Leave to cook for 3-5. minutes.

Now, add the washed Water leaves. Then cook for 2-3 minutes. The water leaves will wilt in the soup as they contain so much water.

Afterwards, add the Palm oil, stir and combine, leave to cook for 3 minutes

Finally, add the blended Okazi/Afang leaves, stir and leave to cook for 5 minutes or until the leaves are tender enough for you. Taste for salt and pepper at this time and adjust if necessary.

Switch off the heat and let it simmer with the residual heat for another minute or two.

Food is ready!

How easy was that? Very easy! With Easter around the corner, thrill your family with this recipe.

Afang soup goes well with different staples. However, nothing beats this delicacy with a good firm swallow. How best do you enjoy it?

Tell us here << https://www.tigerfoods.com/recipes/1-16/