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Afang soup is native to the Efiks, people of Akwa Ibom and Cross River states, but enjoyed by the whole nation.From fragrant Nigerian-style assorted to fresh generous mixed-vegetables, this soup is … All afang recipes on this blog taste great. This afang soup recipe combines the well-loved flavours of Afang and Waterleaf. Add more water if the soup is too thick and stir very well, then add the oha leaves and simmer for 5 minutes. Add the cocoyam paste in small lumps, cover the pot and cook for 10 minutes. Add the peppers, palm oil, crayfish, and ogiri, seasoning and salt, to taste. It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare) and an assorted selection of smoked fish, stock fish, meat and crayfish. With its variety of scrumptious textures, the soup is delicious with fufu or eba, but feel free to try it with any other swallow of your choice. If you like my afang soup recipes, you can chose to cook the green looking one where water leaves are added straight without boiling first, or follow this local afang soup method and cook the calabar way. Follow our simple recipe to learn how to make egusi soup. Afang soup calabar method to me is the easiest method. You can usually find the leaves and many of the other necessary ingredients at African grocery stores, but you don't need any special equipment beyond a pot to make this tasty soup.
Cook until tender. Egusi soup is one of the most popular soups in Nigeria. to get a consistency similar to Ofe Nsala (you can add a little water if it is too thick). Many adore this soup because it is prepared with vegetables, so Afang soup is … Wash and spice the assorted meat pieces and dry fish. Follow the simple steps below and you’ll be enjoying a lovely bowl of afang soup in no time. As soon as I received my posting letter and I saw Akwa ibom, I knew I was in for food adventure. Add the okazi and uziza leaves. If you are familiar with eating the famous and sister soup to Edikang Ikong – Afang soup, you would probably know that its pleasant and fresh aroma could create the longing for the tasty and delicious soup that is indigenous to the Efiks and Ibibios (Calabar and Akwa Ibom respectively). Add the pepper, crayfish, ogiri, palm oil and seasoning and cook for another 15 minutes.
There are many methods of cooking afang soup in Nigeria. If you like my afang soup recipes, you can chose to cook the green looking one where water leaves are added straight without boiling first, or follow this local afang soup method and cook the calabar way. The methods of the preparation of the leaves are different: water leaf should be sliced by the knife and Ukazi leaf should be blended. Here is my second list of Nigerian soups, both popular Nigerian soups and those eaten by Nigerian different ethnic groups. READ ALSO: Nigerian soups - Top 5 to cook at home. The dish prepared by most Nigerian tribes in some variation or the other. HOW TO COOK AFANG SOUP WITH COW TAIL: INGREDIENTS: 1 cow tail (small sized) 1 kg beef All afang recipes on this blog taste great. Indeed, my expectation was met during my one year compulsory sojourn. If you like my afang soup recipes, you can chose to cook the green looking one where water leaves are added straight without boiling first, or follow this local afang soup method and cook the calabar way. This afang soup recipe combines the well-loved flavours of Afang and Waterleaf. Egusi soup is one of the most popular soups in Nigeria.
Cook for 10 minutes. While it contains meat and seafood, the star of the dish is dried okazi -- or afang -- leaves. Their aroma depicts serenity, naturalness, freshness, purity, simplicity, and uniqueness. Just go ahead and start parboiling the meat with all the necessary ingredients (2 cubes of knorr, half cup of sliced onions, salt and other spice of choice) Some people wash the water leaves before slicing them while others choose to slice them before washing; I prefer the latter.
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