afang soup ingredients

I … The last time I posted a recipe for Afang Soup was ages ago, and at that time, I did not realise that it was the Cameroon version. Afang soup is associated with the South-South people of Nigeria mostly Cross River and Akwa Ibom States. These are popular tribes based in the south south parts of Nigeria. You could say they are a major powerhouse of Nigerian soup recipe. It originates from the Efik people from Efik kingdom in Cross River state and the Ibibio people of Akwa Ibom. Directions 1. HOW TO PREPARE AFANG SOUP. I used frozen waterleaves and dried okazi. Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), is a vegetable soup that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in Southern Nigeria. The soup is also a popular dish known by Nigerians. About 1kg of goat meat, 0.5kg of Stock Fish and 2 big African snails (Optional) 2. Ingredients For Cooking Afang Soup. This Afang soup recipe is a very popular Nigerian traditional soup. It is one of the most popular Nigerian soups. In that case, all you need do is reduce the amount of palm oil you use in cooking it. Like Edikang ikong (recipe HERE), it is a two vegetable soup. Afang soup is cooked with waterleaves and Okazi leaves. Afang soup is rich and packed with all the nutrients you need. Afang soup is a common soup in many homes across these states. Afang Soup is another Nigerian soup native to Cross river state people. Follow the recipe and all included below and your highly nutritious Afang soup is ready. Put the beef in two cups of water with half the onions, one cube of maggi, some salt and one teaspoon of pepper. The Akwa-Ibom and Cross Rivers clan are known for their exceptional culinary skills especially their delicious soups. Afang Soup is a tasty, nutritious Nigerian soup, usually eaten among the Efiks / Ibibious people in Cross River and Akwa Ibom States. Nigerian Afang soup is a delicious dish that's native to the southern region of Nigeria. This soup is a bit bitter and usually prepared with a combination of vegetables (Afang leaves and Water Leaves) this soup is also medicinal and the richest among vegetable soups of the Efiks/Ibibious in Nigeria. If you are on a diet and you are not sure if you can have some Nigerian soups because of the oil content and all, then this afang soup recipe is for you. Boil 3 cups of water, and then pour in the dry, cut Okazi leaves. Okazi leaves are very tough so make sure you soak in warm/hot water (if you’re using dried) rinse very well and pound them. It is nutritious, rich in vegetable and protein. It is a dish popularly known by Nigerians and also some parts of Africa. The soup is highly nutritious and medicinal. I just thought Joy, who taught me how to make the soup had given me an alternative to blending the Okazi leaves which I am not particularly a huge fan of. 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