pocohantas:


An unavailable female.

MrSamsung:


Is all good if she is not available but you that I have seen your handwork, are you available

pocohantas:


Lol. We are both unavailable.

kenny714433:



It's time to ban everyone not from Akwa Ibom or Cross Rivers descent from cooking Afang soup.


Like, the soup keeps getting low everyday. How do you use unshelled periwinkle to cook a whole celebrated Afang Soup? Do you think we are talking about melon or draw soup?

Whatsoever you mean by Yellow scotch bonnet, I and fellow Akwa Ibommites and Cross Riveranians can swear that that's strange.

The Afang getting bitter is as a result of not pounding it correctly if you are using mortar and pestle. The darker afang leaves found in the wild (bush) even gives better aroma and taste.

That was how I ate onion and ginger in Afang when I visited Rivers state. Ah ah!

MrSamsung:

Chai too bad
By the way you did a nice job there. I only wish I can TASTE it to CONFIRM IT

We also have other ones like Atama and editan. The Atama own, if you cook it with banga and goat meat, I think you will always love it.

pocohantas:
NOW TO THE COOKING



Pic 1: What I had after I finished steaming all the choppables.
Pic 2: Water leaf has released its water content.
Pic 3: I saw these knorr cubes and bought them. I guess this means no MSG. How we go confirm?

pocohantas:


I know you guys meals sha. My friend does a good job sharing them with me.

I have tried Atama it once. I’ll let you know when I try it again. Make you appraise me.

neuf:
Your last step in cooking Afang tho... You either add the blended afang leave immediately you take the pot of the fire or you put in and immediately off the heat. Either way you don't put the afang leaves and allow it to cook on fire.

Our people would have given you a earful of how you just killed the Afang leaves. It bothers on taboo really where I am from

pocohantas:


Hah! Thank you!!!!!
Finally someone that knows her way around the kitchen, not these chatterboxes. The problem is finding Akwa/Cross sellers. You know they are always more detailed because it is their food. Their periwinkles would be so clean! They appreciate the food and pay attention to details. Any other seller would just throw the thing at you. I am very grateful for this tip. On my way to Lawanson!! You don’t know what you just did for me.



True. My mum would kill me if I give her with shells. Thanks once again.

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.

ImaIma1:


Your mum knows what's up.

I like to drop some of the yellow pepper whole in my afang. So that when I'm eating, i open it and scoop with my soup .

ButterBurger:
The unshelled periwinkle don spoil the soup. I once ate the meal but twas kinda difficult with the periwinkle.
It doesn't make sense trying to suck the stuff outta the shell, where I come from, they shell is thrown away and not cooked with soup.
What if it's swallowed by mistake.
People in some tribes will just think of a soup and cook it without considerations,
You can't even chew your food well

ImaIma1:


It doesn't make sense to you. But to those from there, it makes every sense. What do you mean without considerations? Some people won't eat afang without seeing those shells in it. If you swallow it, you will poo it out.

Senomii:

You can check wether they hv a website and order it, you can also check Jumia foods website

tempest01:


The insolence to even think that you can cook the food more than those that invented it. Let me go online and get picture of what premium afang looks like. Then you compare.


Maybe I see why, the afang in your picture isn't fresh. I am not Efik or Ibibio, but im an offshoot of Ibibio. I'm just hearing from you that we don't use unshelled periwinkle. My three decades of being born and living in Akwa ibom and visiting Calabar, I've not heard such.


So the pictures below. To get best results, 2. thats what a finely sliced afang looks like. 1. And also a fresh and finely pounded afang. 3. Then that is how to chop your waterleaf to get the best result.

Your afang ratio to waterleaf as with the picture you posted is poor.

pocohantas:


What is this naw? ? ??

ImaIma1:

spiceadole:



With unshelled periwinkles, it's no longer Afang soup.It may be Okazi but definitely,not Afang soup.
T for Tenks.

ImaIma1:


It doesn't make sense to you. But to those from there, it makes every sense. What do you mean without considerations? Some people won't eat afang without seeing those shells in it. If you swallow it, you will poo it out.

pocohantas:


There is nothing poor about my afang to waterleaf ratio. Waterleaf is an exaggerated leaf, once it enters the pot, you would start looking for it. Blended afang is a huge mopper. It has a way of spreading and absorbing whatever water the waterleaf produces.

Also, afang soup thickens with the speed of light. Give it some minutes after removing from heat and it would start thickening.

Too much afang would also give a bitter taste. So balance is key to avoid ripping the soup of its sweet taste.

Where is the picture you wanted to go bring from the internet?

I really can’t see anything special in these pictures you posted. Maybe you can point me to whatever message you are trying to pass with them.

ButterBurger:
are you an hired killer sir

ImaIma1:


It's just paining him that someone from a different tribe did "his soup" justice. He's just looking for loopholes up and down. Soon he will say that is not the spoon they use to turn afang.

neuf:
Your last step in cooking Afang tho... You either add the blended afang leave immediately you take the pot of the fire or you put in and immediately off the heat. Either way you don't put the afang leaves and allow it to cook on fire.

Our people would have given you a earful of how you just killed the Afang leaves. It bothers on taboo really where I am from

pocohantas:


I don’t know what your brother wants from me o. Help me beg him abeg.

pocohantas:
Oluwa o.

Nairaland is just changing the colour of my food o. Which kind wahala be this?

So what would you have this with?
Pardon me o. Na this snail looking thing I no dey like, and stopping me from partaking in the enjoyment of this soup.







By the way, I hope we all know that

SHELLED PERIWINKLES = Without shell
UNSHELLED PERIWINKLES = With shell

Because I am getting confused here. English is hard o.

ImaIma1:


Chai!! Nairaland ehn!

Are you talking about edikaikong or afang. Afang leaves that are hard, you bring it down immediately? You guys should stop already.

All of you have just been trying to discredit this soup. You all acting like your egos have been bruised. Who taught you to bring it down as soon as you put the afang?

ImaIma1:


Go and eat ewedu that you are used to.

pocohantas:
Afang Soup In Three Easy Steps



How do you like it?
With shelled (Pic 1) or unshelled (Pic 2) periwinkles?

Munzy14:

Easy soup...

rame18:







I ate garlic inside afang soup in Port Harcourt and I was amazed, they have murdered this soup for us