HOW TO COOK AFANG SOUP

This soup is prepared by the Efik people of Akwa Ibom and Crossriver states in Nigeria and is as well eaten and enjoyed by every Nigerian. There is a popular saying that only people from these parts are able to cook the best Afan soups, but that shouldn’t deter you, I’m sure the preparation process listed below will be of much help to you.

INGREDIENT

• Okazi/Afang leaves 
• Water leaves
• 20 to 25 cl red palm oil 
• Beef, Ponmo and Dry fish
• Ground crayfish
• Pepper and salt (to taste)
• 2 stock cubes

MAKING YOUR AFANG SOUP

• Wash and slice your water leaves and Okazi leaves separately.
• Grind pepper and crayfish together 
• Cut up your beef and ponmo, wash and put in a pot, dice your onions, add in your stock cubes, add salt, and add water just a little quantity. Let this cook for 5 minutes 
• Add the crayfish mixed with pepper, add your palm oil, and let this cook for 7 minutes.
• Add the Okazi Leaves and water leaves and allow to boil for another 5 minutes.
• The food is ready!

Afang can be eaten with semo, fufu, or pounded yam, other traditional side dishes and soups to try out apart from Afang include Ogbono soup, Banga soup, Bitterleaf soup, Edikang Ikong Soup, Nsala Soup (Ofe Nsala), and Efo Riro.