Afang soup (Recipe)

Recipe for The Great Afang soup

By; Uduak-Abasi Toyo Akan

Afang soup is common with the south-south region of Nigeria. Mostly eaten in Akwa-Ibom and those from Calabar residing in Cross-river state.

One thing about afang soup that, you can't hide while cooking.
It announces itself. Personally I feel  its an insult cooking afang without adding alot of obstacles, you know.

Recipe

400g sliced Afang leave, about 4 handfuls

800g Water leaves

20 to 25 cl red palm oil (about 1 drinking glass)

Goat meat, Kanda and Dry fish, stock fish, perewinkle (this is what we call orishirishi)

Half cup of crayfish

Fresh Pepper

salt (to taste)

Seasonings (Maggi or know cubes)

Direction

* Wash, drain and slice water leaves into tiny pieces.

* Grind or pound the sliced afang leaves. In Nigerian markets, sellers of sliced afang leaves have a machine for grinding it.
    You can also grind it with your blender with a small quantity of water.

* Grind your pepper and crayfish, cut the onions into tiny pieces.

* Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water.
     Add dry fish and cook for about 5 more minutes.
     Add your clean periwinkles.

* Add palm oil, crayfish and pepper. Once it starts boiling,
      Add water leaves and leave for about 3 minutes.
     Add your afang leaves and leave for about 2 minutes
(you don't want to over cook it, so it comes out fresh looking, it's  More like a veggie)

The Afang soup is ready!
Am sure the kitchen smells amazing

Serve with fufu or eba


Uduak-Abasi Toyo Akan is a corps member and baker, she blogs at Erudite culinary and her office is located at Ilorin, Kwara state.