Afang Soup

Name: Afang Soup
Total time: 3600 s
Yield: 6-8 servings
Cuisine: Nigerian
Ingredients: 1 small bowl Afang leaves; 1 big bowl waterleaf; 1 bowl Beef; 1 bowl Iced fish; Dried fish; Stock fish; 2 tbs Crayfish (grounded); Kpomo (cow skin); Iru (locust bean); Few pieces of Yellow pepper; Scotch bonnet as desired; Seasoning; Salt; 1 tbs grounded ginger; Onions; Palm oil

MJ's Kitchen @mjrena

Lagos

#ichoosetocook because it's fun and a hobby for me to cook.
Afang soup fully represent me because it showcase purely the rich traditional delicacies in my country Nigeria.
It is the traditional soup of the Efiks/Ibibios of the Southern part of Nigeria, is one of the richest and nutritious soup of the Efiks. I Doff my hat 🙌

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Ingredients

1hr

6-8 servings

1small bowl Afang leaves
1big bowl waterleaf
1 bowlBeef
1 bowlIced fish
Dried fish
Stock fish
2 tbsCrayfish (grounded)
Kpomo (cow skin)
Iru (locust bean)
Few pieces of Yellow pepper
Scotch bonnet as desired
Seasoning
Salt
1 tbsgrounded ginger
Onions
Palm oil

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Steps

1hr

1

Wash Afang, shredd and pound or blend. Wash waterleaf and shredd. Wash your dry fish with hot water and remove born. In a nutshell wash all ingredients that needs to be washed, pound the peppers, and get all other ingredients ready to roll😊
2

In a pot add water then meat, stockfish and kpomo, sprinkle salt, cloves and add onions boil for 20 - 30min. Add Iru, Cryfish, ginger, peppers, dry fish allow simmer for 5min..
3

In a different pot add waterleaf, note: without water. Put on moderate heat and allow to drain all its water. Note waterleaf has its own water so when you simmer it produces its own water. Then add oil allow for few minutes, turn the meat pot and mix and allow for 2 min
4

Then add the Afang and iced fish allow for less than 5 min and it's ready
5

Get your Semo ready