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How to prepare Afang Soup
2009-01-29    
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Afang Soup is a traditional Nigerian stew made from the leaves of the forest plant Cnetum africanum, known as afang, ukazi or okazi, its is a popular delicacy in the Southern part of Nigeria most especially among the Ibibios and the Efiks in Akwa Ibom, Igbos and Cross River State of Nigeria, It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare), and an assorted selection of smoked fish, stock fish, meat and crayfish.

Afang or Ukazi or as the Igbos will call it Okazi is a truly delicious African soup, which is also enjoyed by the Camerounians and Congolese, the Camerounians call it Eru" while in Congo it is known as "koko".
In the Southern part of Nigeria and Cameroun, ceremonies like child birth, Weddings and funerals are not completed without this delicacy.

The other leaf used in the afang soup is the water leaf or fame flower (Talinum triangulare) which is found in many countries in West Africa, Central African, some southern parts of USA but mostly cultivated in Cameroon and Nigeria.

Like all other African food soup, Afang soup is highly nutritious, since it contains a copious blend of vegetables, fish and or meat, along with needed lipids, minerals and vitamins.

The Afang leaf itself serves as a dietary fiber which helps in proper digestion and gives a bulk feeling, vital for a good weight control diet. It also contains Vitamin A, fat, oil, and iron.

The unique flavor derived from the afang leaves in combination with the richness of other ingredients makes this superb soup appealing to a wider spectrum of palates.


Ingredients
Serving: 4

1 pound meat, cleaned and cut into bite-sized pieces
1 hot chille pepper
1 Onion, chopped
several Periwinkles
2 pieces dried fish
2 pounds afang leaves, cleaned, pounded with a mortar and pestle
1 pound waterleaf, cleaned and torn into pieces
1 cup dried prawn (pounded)
1 cup red palm oil
Stockfish


Preparation

1. Get a clean pot, wash and clean your stockfish properly and boil, then add already seasoned and boiled meat and simmer for 5minutes

2. Add Onion and chilies pepper. Reduce heat, cover, to simmer.

3. In a separate pan bring a few cups of lightly salted water to a boil.

4. Place the Periwinkles in the boiling water. Cover and cook for 5 minutes.

5. Remove snails from water, Use a small fork to remove the snails from their shells. Rinse the snail meat in
cool water. Drain and sprinkle with lime or lemon juice.

6. Add the properly cleaned periwinkles,dried fish and waterleaf to the pot of stockfish. Cover and simmer for several minutes.

7. Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5minutes till greens are completely soft and tender

Cooking Time
: 25-30 Minutes

Serve with Fufu, Pounded yam, Starch or Eba

Cost: N2000





 
 
 
Comments
mustapha hussain wrote:
African foods and cultures are sweet and rich but we africans failed to realise our value. This as a thinking, is good for our health and our development. food for thought. the soup is rich, i took it in enugu, obbolo afor, during my service year. very wonderful!!!!!!
 
 
Bako Danlami wrote:
Africans need to appreciate what God has given us, we have the best natural foods and our recipes are just super but our young ones are now no more interested in the African delicacies but the burgers, hotdogs etc except for few ones..but.. I love Afang and Mbanga soup very delicious..truelly African. thank you eNowNow...pls keep it up
 
 
Bako Danlami wrote:
Africans need to appreciate what God has given us, we have the best natural foods and our recipes are just super but our young ones are now no more interested in the African delicacies but the burgers, hotdogs etc except for few ones..but.. I love Afang and Mbanga soup very delicious..truelly African. thank you eNowNow...pls keep it up
 
 
Pejumi wrote:
Thank you enownow....the recipes on this site are wonderful and you have laid it out in such a way that anybody can follow and get it right. Keep it up!
 
 
hadiza mustapha hussain wrote:
indeed,if nigerian women would discover this site and put into practice the recipes,our husbands will stop eating out and soon all restaurants will be closed down. i have personally adopted to choose this site as a guide,each time my hubby is coming home for the weekend,i make a diff.soup,precisely afang soup which he love most. kudos to enownow
 
 
 
 
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