Hey guys, so today, my roommate is cooking a delicacy I enjoy and I've decided to write it down so I can pull it off on my own. We've cooked it a couple of times in the past though, and I swear I had it written down on my notepad but my PC crashed unexpectedly 2 months ago. Not sure I still have it in there somewhere.
Sorry, what are we cooking, again?
Oh, I thought I'd mentioned it already. It's called Afang soup. It's an African dish that originated from Akwa Ibom state in Nigeria. It is eaten traditionally as a soup with cassava flour (Garri). A lot of eastern and southern Nigerians love this dish, so much that it's one of the most sought-after and respected traditional Garri and Soup meal in the country - do ask around-.
So, I'll start by listing out the necessary thing you'll need.
The Okasi leaf, which is, the livewire of the soup. This leaf gives the Afang soup its distinctive taste and smell. Gotta love it.
Palm Oil. Should be a good one.
Waterleaf. (not particularly sure what the english name is, but pretty much everyone in Nigeria know this leaf as Waterleaf). Get some!
Stock fish (locally called Akporoko), and grounded crayfish
Meat. Any kind. Traditionally, people prefer goat's meat or beef.
Perewinkle (deshelled or shelled). You could also throw in some snail.
Salt, fresh bell peppers, seasoning cubes, cray fish, and any other cool seasoning you might have.
Water.
Alright then. Let's do this 😊
Start by steaming your meat in a different pot first.
Add palm oil to another heated pot. Don't let the oil smoke for too long.
Add the Waterleaf, stir and cover. Open and stir again.
Add the meat stock plus the meat. Allow to heat for about 40 seconds to a minute.
Add the perewinkle, pepper, crayfish, salt, seasoning cubes (knorr is preferable).
Allow to boil for a while. Say, 2 minutes. Add water to your satisfaction. Be sure it's not too watery.
Finally, add the Okasi leaf and stir thoroughly. Lid it and allow to cook for at least 2 minutes. We don't want to have the Okasi tasting too raw.
