AFANG RECIPE

Afang soup is fast climbing the top of the list of popular Nigerian soup. If you are interested in exploring Nigerian foods, this delicious soup would definitely spur your interest in Nigerian foods. This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa Ibom State). It really doesn’t matter your language, background or ethnic group, you can try original foods from different Nigerian cultures and ethnicity

Ingredients

• Ogwimeh Oven baked catfish.
• Sliced freshwater leaves.
• Ground fresh Afang leaves
• Seasoning
• Stockfish head
• Ground crayfish
• Assorted protein (Beef, or goat meat)
• Palm oil
• Periwinkles 
• Salt to taste
• Fresh pepper

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How to Prepare

• Grind the Afang leave, which is the core vegetable for the soup.
• Season the meat with sliced onions, salt, seasoning cubes, and other spices of choice.
• Slice the water leaves and set aside in a sieve so excess water will drain away.
• Wash the stockfish and add it with your Ogwimeh oven-baked fish to the cooking meat, let them cook till they are soft, and the pot is almost dry.
• Add the palm oil, and crayfish and stir all together. Add seasoning cube, ground pepper, and salt to taste, and allow cooking for 3-5 minutes.
• Add the water leaves; allow to simmer for 6 minutes while you stir continuously.
• Add the ground Afang leaves. Stir all together, cover the pot, and allow another 5 minutes, stirring every 2 minutes.
• Add your periwinkle last to retain the greenness and freshness. 
• Your delicious Afang soup is ready, and you can serve it with Semo, Eba, Fufu, or Pounded yam!