Afang soup
I had leftover meat stock and a strong craving for afang soup (yes, I am from Akwa Ibom)😁 so I decided to prepare sharp-sharp Afang soup.
You can totally work with this my fail-proof recipe because it is always so tasty. The only difference between this and the main thing is just the extra proteins (large chunks of meat, fish, stockfish, etc) we stock the soup with... but what's all those extras if the soup itself doesn't taste great!?
Also, if you reside in Northern Nigeria like me you'll know that fresh afang leafs are hard to find so yes I used dried afang leafs for this recipe. They have already been cut and dried in the market.
So, if you have never made afang soup and you want to nail it, trust me here's the recipe you need!
Afang soup
I had leftover meat stock and a strong craving for afang soup (yes, I am from Akwa Ibom)😁 so I decided to prepare sharp-sharp Afang soup.
You can totally work with this my fail-proof recipe because it is always so tasty. The only difference between this and the main thing is just the extra proteins (large chunks of meat, fish, stockfish, etc) we stock the soup with... but what's all those extras if the soup itself doesn't taste great!?
Also, if you reside in Northern Nigeria like me you'll know that fresh afang leafs are hard to find so yes I used dried afang leafs for this recipe. They have already been cut and dried in the market.
So, if you have never made afang soup and you want to nail it, trust me here's the recipe you need!
Cooking Instructions
- 1
First of all, pound your dried Afang leafs. I sprinkle a generous amount of water into it so that it softens a bit and comes together when I pound.
You can also use a manual grinder instead of the mortar and pestle.Here is a picture of the dried unpounded leafs
- 2
When my afang is well pounded, I usually add crayfish and pepper to it and continue pounding.
However, this is not necessary. You can pound your crayfish and pepper separately.
- 3
Wash and cut your waterleaf. Set aside to drain
- 4
If you do not have meat stock, you already know how to get that. Season and boil your meat till it's tender and juicy.
- 5
Wash and add dried fish to the meat stock and cook till tender
- 6
Pour in a little palm oil. (You'll add the remaining palm oil later)
- 7
Add your waterleaf and cook for about 3 minutes
- 8
Pour in the pounded afang, crayfish and pepper.
Add some seasoning cubes and salt and pour in the remaining palm oil.
(Seasoning cubes and salt should be to taste since your meat stock was already seasoned)
Stir and allow to cook for about 5-8 mins
- 9
Your delicious afang is ready. Serve with any swallow of your choice preferably eba or akpu😁
NB: Please use meat, fish, stockfish, etc as much as you like. I didn't add mine so that you can see what I'm doing clearly.
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