Believe it or not, there are two things that makes a man go crazy and love his wife all the days of his marriage, and that are:

• Respect
• Taste of her cook or food

“Respect” can be earned from your wife if you play your role well. But good food or taste is rare especially in these modern-day women.
Here is a link to a pot of authentic afang soup I enjoyed recently.


https://www.youtube.com/watch?v=vywTBHKHj4k

Please click to watch

How to make Authentic Afang Soup ( ingredients)

Afang Leaves: The star ingredient of the soup is the Afang leaves, also known as Okazi leaves. These dark green leaves are usually shredded or pounded before use.

Waterleaf: Waterleaf (Talinum triangulare) is another essential leafy vegetable used in Afang soup. It adds a unique flavor and helps to thicken the soup.

Meat: Afang soup can be made with different types of meat such as beef, goat meat, chicken, or fish. Some people even combine multiple types of meat for added richness.

Stockfish: Stockfish, which is dried and salted fish, is commonly used to give the soup a distinct flavor. It is often broken into smaller pieces before being added to the soup.

Dry Fish: Dry fish, such as catfish or mackerel, is another type of fish commonly used in Afang soup. It provides additional flavor and richness to the soup.

Periwinkle: Periwinkle, a small edible sea snail, is often added to Afang soup to enhance its taste and texture. It can be used fresh or dried.

Palm Oil: Palm oil is a staple ingredient in Nigerian cuisine, including Afang soup. It adds a rich color and flavor to the soup.

Crayfish: Ground crayfish is a popular ingredient in many Nigerian soups. It contributes a unique taste to Afang soup and serves as a natural thickening agent.

Seasonings: Various seasonings and spices are used to enhance the flavor of Afang soup. These may include onions, garlic, bouillon cubes, salt, and pepper.

Pepper: Fresh or dried peppers, such as chili peppers or scotch bonnet peppers, are added to Afang soup to give it a spicy kick. The quantity used can be adjusted based on personal preference.

These are the main ingredients typically used in authentic Afang soup. However, please note that recipes and variations can differ from region to region and from one cook to another, so there might be additional ingredients or slight variations in preparation methods based on individual preferences.


https://www.youtube.com/watch?v=vywTBHKHj4k

izicode1:

Believe it or not, there are two things that makes a man go crazy and love his wife all the days of his marriage, and that are:

• Respect
• Taste of her cook or food

“Respect” can be earned from your wife if you play your role well. But good food or taste is rare especially in these modern-day women.
Here is a link to a pot of authentic afang soup I enjoyed recently.


https://www.youtube.com/watch?v=vywTBHKHj4k

Please click to watch

izicode1:

How to make Authentic Afang Soup ( ingredients)

Afang Leaves: The star ingredient of the soup is the Afang leaves, also known as Okazi leaves. These dark green leaves are usually shredded or pounded before use.

Waterleaf: Waterleaf (Talinum triangulare) is another essential leafy vegetable used in Afang soup. It adds a unique flavor and helps to thicken the soup.

Meat: Afang soup can be made with different types of meat such as beef, goat meat, chicken, or fish. Some people even combine multiple types of meat for added richness.

Stockfish: Stockfish, which is dried and salted fish, is commonly used to give the soup a distinct flavor. It is often broken into smaller pieces before being added to the soup.

Dry Fish: Dry fish, such as catfish or mackerel, is another type of fish commonly used in Afang soup. It provides additional flavor and richness to the soup.

Periwinkle: Periwinkle, a small edible sea snail, is often added to Afang soup to enhance its taste and texture. It can be used fresh or dried.

Palm Oil: Palm oil is a staple ingredient in Nigerian cuisine, including Afang soup. It adds a rich color and flavor to the soup.

Crayfish: Ground crayfish is a popular ingredient in many Nigerian soups. It contributes a unique taste to Afang soup and serves as a natural thickening agent.

Seasonings: Various seasonings and spices are used to enhance the flavor of Afang soup. These may include onions, garlic, bouillon cubes, salt, and pepper.

Pepper: Fresh or dried peppers, such as chili peppers or scotch bonnet peppers, are added to Afang soup to give it a spicy kick. The quantity used can be adjusted based on personal preference.

These are the main ingredients typically used in authentic Afang soup. However, please note that recipes and variations can differ from region to region and from one cook to another, so there might be additional ingredients or slight variations in preparation methods based on individual preferences.


https://www.youtube.com/watch?v=vywTBHKHj4k

Title: Delicious and Nutritious: A Step-by-Step Guide to Preparing Afang Soup with Periwinkle

Afang soup is a traditional Nigerian delicacy known for its unique blend of flavors and rich nutritional value. Combining the earthy taste of Afang leaves with the delectable addition of periwinkle, this soup is a true treat for the taste buds. In this article, we will guide you through the process of preparing Afang soup with periwinkle, ensuring that you can recreate this delightful dish in your own kitchen.

Ingredients:
To prepare Afang soup with periwinkle, you will need the following ingredients:

500g Afang leaves (substitutes: spinach or waterleaf)
500g periwinkle
500g assorted meats (beef, goat meat, or chicken)
200g smoked fish (optional)
2 medium-sized onions, chopped
3-4 red bell peppers (tatashe), blended
2-3 Scotch bonnet peppers (atarodo), blended
3 tablespoons palm oil
2 seasoning cubes
Salt to taste
Crayfish (ground)
Stockfish (pre-soaked)
Utazi leaves (optional, for garnish)
Step-by-Step Instructions:

Prepare the ingredients:

Wash the Afang leaves thoroughly and slice them into tiny pieces. If using spinach or waterleaf, wash and chop them instead.
Rinse the periwinkle in clean water and set them aside.
Wash the assorted meats and season with salt and one chopped onion. Set aside to marinate for about 10-15 minutes.
Soak the stockfish in hot water to soften it, then wash thoroughly to remove any dirt or sand.
Cook the assorted meats and stockfish:

Place the marinated meats in a pot and add enough water to cover them. Cook over medium heat until tender.
Add the stockfish to the pot and cook until it softens. This may take some time, so be patient.
Once the meats and stockfish are cooked, remove them from the pot and set aside. Keep the stock for later use.
Prepare the soup base:

Heat the palm oil in a separate pot over medium heat.
Add the chopped onions and sauté until translucent.
Pour in the blended peppers and cook for about 5 minutes, stirring occasionally.
Add the smoked fish (if using) and seasoning cubes. Stir well to combine the flavors.
Add the Afang leaves and periwinkle:

Incorporate the chopped Afang leaves (or substitute) into the pot, stirring gently to mix with the soup base.
Allow the leaves to simmer in the soup for about 5-10 minutes, ensuring they soften and release their flavors.
Gently add the periwinkle to the pot, taking care not to crush them. Stir gently to combine with the soup.
Final steps:

Pour in the reserved stock from the cooked meats and stockfish, ensuring you achieve the desired consistency.
Season with salt and add the ground crayfish. Stir well to distribute the flavors evenly.
Simmer the soup for an additional 5 minutes, allowing all the ingredients to infuse together.
Optional: For an extra touch, finely slice the Utazi leaves and sprinkle them over the soup just before serving.
Serving:

Afang soup is best served hot with your choice of swallow (e.g., pounded yam, fufu, eba, or semolina).
Enjoy the delightful combination of flavors and


https://www.youtube.com/watch?v=vywTBHKHj4k&t=5s

Mastering the Art of Afang Soup with Waterleaf: A Delectable Delight


Introduction:
Afang soup with waterleaf is a traditional Nigerian dish that hails from the Efik and Ibibio tribes in the southern part of the country. Known for its rich flavor and vibrant green color, this soup is a delicious combination of nutritious vegetables and assorted meats or fish. If you're looking to elevate your culinary skills and indulge in a delightful taste of Nigeria, join us as we explore the steps to create a mouthwatering afang soup with waterleaf.

Ingredients:
To prepare afang soup with waterleaf, you will need the following ingredients:

500g waterleaf
400g afang leaves (ukazi leaves)
Assorted meats or fish (such as beef, goat meat, chicken, or dried fish)
2 cups of stockfish
2 cups of periwinkles (optional)
1 cup of crayfish (blended)
2 tablespoons of palm oil
2 onions (chopped)
4 cloves of garlic (minced)
2 seasoning cubes
Salt and pepper to taste
Optional: smoked fish, cow skin (kpomo), or snails for added flavor and texture
Step-by-Step Instructions:

https://www.youtube.com/watch?v=vywTBHKHj4k

Prepare the Meats and Stockfish:

Rinse the assorted meats and stockfish thoroughly.
Place them in a pot, add water, and season with salt, onions, and seasoning cubes.
Boil until the meats and stockfish are tender. Drain and set aside.
Prepare the Afang Leaves and Waterleaf:

Rinse the afang leaves and waterleaf separately.
Chop the afang leaves into smaller pieces.
Blanch the waterleaf by pouring boiling water over it and leave it for about 5 minutes. Drain and set aside.
Blend the Ingredients:

In a blender or food processor, blend the afang leaves with a little water until it forms a coarse paste. Set aside.
Blend the crayfish into a fine powder and set aside.
Cook the Soup:

Heat the palm oil in a large pot on medium heat.
Add the chopped onions and minced garlic. Sauté until fragrant and slightly translucent.
Add the blended afang leaves and allow them to cook for about 5 minutes, stirring continuously.
Incorporate the assorted meats, stockfish, and any other optional ingredients you desire. Stir well.
Pour in the stock from the meats and stockfish, adding more water if necessary to achieve the desired consistency.
Season with salt, pepper, and the blended crayfish. Stir and let it simmer for about 10-15 minutes.
Add the drained waterleaf and cook for an additional 5 minutes, allowing the flavors to blend together.
Adjust the seasoning according to your taste preferences.
Serve and Enjoy:

Once the afang soup with waterleaf is ready, remove it from the heat and allow it to cool slightly.
Serve it hot with your choice of fufu, eba, pounded yam, or any other Nigerian staple.
Enjoy the delightful flavors of the afang soup with waterleaf!



Conclusion:
Afang soup with waterleaf is a culinary masterpiece that showcases the richness of Nigerian cuisine. This traditional dish, with its combination of afang leaves, waterleaf, assorted meats, and aromatic spices, offers a delightful experience for your taste buds. By following the steps outlined above, you can master the art of creating this delectable soup and impress your

izicode1:


Title: Delicious and Nutritious: A Step-by-Step Guide to Preparing Afang Soup with Periwinkle

Afang soup is a traditional Nigerian delicacy known for its unique blend of flavors and rich nutritional value. Combining the earthy taste of Afang leaves with the delectable addition of periwinkle, this soup is a true treat for the taste buds. In this article, we will guide you through the process of preparing Afang soup with periwinkle, ensuring that you can recreate this delightful dish in your own kitchen.

Ingredients:
To prepare Afang soup with periwinkle, you will need the following ingredients:

500g Afang leaves (substitutes: spinach or waterleaf)
500g periwinkle
500g assorted meats (beef, goat meat, or chicken)
200g smoked fish (optional)
2 medium-sized onions, chopped
3-4 red bell peppers (tatashe), blended
2-3 Scotch bonnet peppers (atarodo), blended
3 tablespoons palm oil
2 seasoning cubes
Salt to taste
Crayfish (ground)
Stockfish (pre-soaked)
Utazi leaves (optional, for garnish)
Step-by-Step Instructions:

Prepare the ingredients:

Wash the Afang leaves thoroughly and slice them into tiny pieces. If using spinach or waterleaf, wash and chop them instead.
Rinse the periwinkle in clean water and set them aside.
Wash the assorted meats and season with salt and one chopped onion. Set aside to marinate for about 10-15 minutes.
Soak the stockfish in hot water to soften it, then wash thoroughly to remove any dirt or sand.
Cook the assorted meats and stockfish:

Place the marinated meats in a pot and add enough water to cover them. Cook over medium heat until tender.
Add the stockfish to the pot and cook until it softens. This may take some time, so be patient.
Once the meats and stockfish are cooked, remove them from the pot and set aside. Keep the stock for later use.
Prepare the soup base:

Heat the palm oil in a separate pot over medium heat.
Add the chopped onions and sauté until translucent.
Pour in the blended peppers and cook for about 5 minutes, stirring occasionally.
Add the smoked fish (if using) and seasoning cubes. Stir well to combine the flavors.
Add the Afang leaves and periwinkle:

Incorporate the chopped Afang leaves (or substitute) into the pot, stirring gently to mix with the soup base.
Allow the leaves to simmer in the soup for about 5-10 minutes, ensuring they soften and release their flavors.
Gently add the periwinkle to the pot, taking care not to crush them. Stir gently to combine with the soup.
Final steps:

Pour in the reserved stock from the cooked meats and stockfish, ensuring you achieve the desired consistency.
Season with salt and add the ground crayfish. Stir well to distribute the flavors evenly.
Simmer the soup for an additional 5 minutes, allowing all the ingredients to infuse together.
Optional: For an extra touch, finely slice the Utazi leaves and sprinkle them over the soup just before serving.
Serving:

Afang soup is best served hot with your choice of swallow (e.g., pounded yam, fufu, eba, or semolina).
Enjoy the delightful combination of flavors and


https://www.youtube.com/watch?v=vywTBHKHj4k&t=5s

Title: Afang Soup with Spinach: A Delicious Nigerian Delight


https://www.youtube.com/watch?v=vywTBHKHj4k

Afang soup is a traditional Nigerian delicacy that originates from the Efik people of Cross River State. This flavorful soup is made using a combination of nutritious greens, such as afang leaves and spinach, paired with assorted meats, fish, and aromatic spices. In this article, we will guide you through the process of preparing Afang soup with spinach, step by step, so you can savor the delightful taste of this popular Nigerian dish in your own kitchen.

Ingredients:

To make Afang soup with spinach, you will need the following ingredients:

500g of assorted meats (beef, cow feet, tripe, or any meat of your choice)
200g of dried fish or stockfish, soaked in water until soft
2 cups of afang leaves, shredded
2 cups of spinach, chopped
1 cup of periwinkle (optional)
1 medium-sized onion, chopped
2 red bell peppers, blended
2 scotch bonnet peppers (habanero peppers), blended
3 tablespoons of palm oil
3 tablespoons of ground crayfish
2 seasoning cubes
Salt to taste
Locust beans (optional)
Assorted meat stock or water
Instructions:

Prepare the Assorted Meats and Fish:

Wash the assorted meats thoroughly and place them in a large pot.
Add water, chopped onions, seasoning cubes, and salt.
Cook on medium heat until the meats are tender and well cooked.
If using dried fish or stockfish, soak it in water until soft. Remove any bones or unwanted parts.
Prepare the Greens:

Wash the afang leaves and spinach thoroughly.
Shred the afang leaves into small pieces and chop the spinach.
Set the greens aside for later use.
Cook the Soup Base:

Heat the palm oil in a separate pot.
Add the chopped onions and sauté until translucent.
Add the blended red bell peppers and scotch bonnet peppers. Cook for a few minutes to reduce the moisture content.
Add the ground crayfish and stir well.
Pour in the meat stock (from cooking the assorted meats) or water to thin out the soup. Adjust the quantity to your desired consistency.
If using locust beans, add them at this stage for an extra layer of flavor.
Allow the soup base to simmer for about 10 minutes, stirring occasionally.
Add the Assorted Meats and Fish:

Gently add the cooked assorted meats and soaked fish/stockfish to the soup base.
Stir well to ensure all the ingredients are evenly distributed.
Cover the pot and let the soup simmer for an additional 10 minutes, allowing the flavors to meld together.
Add the Greens:

Add the shredded afang leaves and chopped spinach to the pot.
Stir well to incorporate the greens into the soup.
Cover the pot and let the soup simmer for another 5-10 minutes, or until the greens have wilted.
Season and Serve:

Taste the soup and adjust the seasoning with salt and additional seasoning cubes if needed.
If desired, add periwinkle to the soup for added flavor and texture.
Serve the Afang soup with spinach hot alongside your choice of swallow (e.g., fufu, pounded yam, or eba) or steamed rice.
Conclusion:

Afang soup with spinach is a delightful Nigerian dish that showcases the rich flavors of indigenous greens and assorted meats. By following this recipe, you can create a delicious and nutritious Afang soup with spinach right in your own kitchen. The combination of afang leaves and spinach provides a vibrant green color and a delightful taste to the soup. Whether you're a fan of Nigerian cuisine or looking to explore new flavors, Afang soup with spinach is a must-try dish.

Remember to customize the recipe based on your preferences. You can add other ingredients such as periwinkle or even incorporate your favorite meats to make it truly your own. The soup pairs perfectly with traditional Nigerian swallows like fufu, pounded yam, or eba, but you can also enjoy it with steamed rice or your preferred side dish.

So, gather the ingredients, follow the steps, and embark on a culinary adventure as you create the delicious Afang soup with spinach. Whether it's for a special occasion, a family gathering, or just a comforting meal at home, this Nigerian delicacy is sure to impress and satisfy your taste buds. Enjoy the rich flavors and nourishing goodness of Afang soup with spinach and indulge in the vibrant culinary heritage of Nigeria.

izicode1:

Believe it or not, there are two things that makes a man go crazy and love his wife all the days of his marriage, and that are:

• Respect
• Taste of her cook or food

“Respect” can be earned from your wife if you play your role well. But good food or taste is rare especially in these modern-day women.
Here is a link to a pot of authentic afang soup I enjoyed recently.


https://www.youtube.com/watch?v=vywTBHKHj4k

Please click to watch