Hey lovelies
It's your favorite girl @debbie-ese
Welcome to my blog
Happy Sunday to all my amazing friends out here. It's great to be back on my blog at this time sharing with you another amazing Nigerian delicacy. I would be sharing with you how I made my Afang soup. Afang soup is the native soup for the Akwa Ibom and Cross River people of Nigeria but it's loved and enjoyed by all tribes. It's a very nutritious soup mainly because it consists of vegetables. The major vegetable used in cooking the soup is water leaves and okazi/afang leaves.
Please note that my recipe is not a complete one because I'm missing an important ingredient that is necessary for the soup and it is periwinkle. I could not get a periwinkle while I was doing my shopping, so I decided to go ahead with the cooking.
INGREDIENTS
- Okazi/Afang leaves
- Water leaves (Gure)
- Stock fish
- Ponmo
- Beef
- Ogiri
- Crayfish
- Pepper & Salt
- Stock cubes
HOW TO PREPARE
- Wash and grind your afang leaves and set aside. You can blend in a blender or in the market with the machine that the leaf sellers use for grinding.
- Wash, and slice the water leaves into tiny sizes and set aside too.
- Grind your pepper and onions into rough texture
- Boil the beef with onions and stock cubes in small quantity of water.
- Add the dry fish and allow to cook for about five minutes
- Add the palm oil, pepper, crayfish and allow to boil for some time.
- Stir and allow the palm oil and other ingredients to mix well
- Add the afang /okazi leaves, water leaves
- Check if the leaves have softened, add salt to taste and allow the water to dry a bit.
- Your soup is ready
Thank you for your time lovelies.
The post is originally written by me 💕@debbie-ese💕
