Hello Hivers and my fellow food lovers. Welcome to my blog. My family love eating Afang Soup . Afang Soup is among the top Nigerian Soup.
Honestly the soup was originated from Efik tribe, the major occupant of Cross River and Akwa Ibom State. Anyways it doesn't really matter your language or ethnic group. My family and I enjoy cooking and eating the soup because it is made with 2 leafy vegetables that are nutritious, medicinal and contains a lot of fiber.
From my ethnic group which is Igbo, we call the leave ukazi. (Wild Spinach)It is so rich in vitamin A and folic acid.
Ingredients:
5 cups of sliced fresh water leaves
¼ cup of ground crayfish
15 cups of ground fresh ukazi
1.5 cups of palm oil
1 cup of sheld periwinkle
1 tsp of salt
2kg of Beef
Water 500ml
2 seasoning cubes
6 Fresh Peppers
1 bulb of onion
First things first, wash the ukazi and blend or grind it, wash the water leave and slice it, wash the periwinkle, which was cut at the market, and rinse with warm water. Then wash the meat and keep aside.
Parboil the meat with onions, salt and seasoning cubes. The meat will bring its water as we will not be adding extra water except the water that was used in blending the ukazi leave.
Add the periwinkle, crayfish, pepper and mix well then allow to boil for 5 minutes.
When it is boiling, pour your oil, the blended ukazi, water leave and mix, cover the pot andand allow to boil for another 5min then bring it down from the stove. Our Afang soup is ready . So tasty.
It was served to 6 people and the rest was stored in the refrigerator.
Thanks for reading. Hope you enjoyed it.
Byeeeeee ❤️❤️❤️
