Recipe: Perfect Afang soup with a fresh taste

Afang soup with a fresh taste. Afang soup is one of the most delicious of all efik soups, learn about all the ingredients used for making this soup as well as how to make other Afang soup is fast climbing the top of the list of popular Nigerian soup. If you are interested in exploring Nigerian foods, this delicious soup would. Tip: it is customary to add water leaves before.

The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild. You can cook Afang soup with a fresh taste using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Afang soup with a fresh taste

1. It's 8 pc of beef.
2. Prepare 1/2 cup of stockfish.
3. It's 10 PC of cow skin.
4. Prepare 1 of med smoked shine nose fish.
5. It's 1 cup of periwinkle topped and tailed.
6. It's 4 Pc of cow leg.
7. It's of Water leaves 5 handfuls chopped.
8. It's of Afang leaves (3 cups pounded.
9. It's 4 Pc of yellow pepper.
10. It's 30 cl of palm oil.
11. It's 1 of crayfish seasoning tablet.
12. It's 2 of beef seasoning cubes.
13. It's 2 liters of water.
14. You need of Salt 2 taste.

Afang is a traditional soup hailing from the southeastern parts of Nigeria. It's made with a combination of afang leaves, water leaves, dried fish The afang leaves are ground or pounded and the onions are chopped before the beef is boiled with the onions and seasoning cubes in a small quantity of water. Afang Soup is of Nigerian origin-a much-celebrated recipe from the efik ethnic group in the It is a slippery vegetable soup loaded with chunks of multifarious meats - smoked and fresh meat, any The star vegetable in this soup is shredded afang leaves which is known by various names- "eru"or. Afang soup is a delicacy of the Ibibio and Efiks of Southern Nigeria.

Afang soup with a fresh taste instructions

1. Season d beef & cow legs with 2 PC of pepper, beef seasoning and salt.
2. Steam meat in it's own juice till it's almost dry.
3. Add 1/2 liters of water and cook till meat is almost done.
4. Add d stockfish & cow skin & cook fill soft.
5. Add remaing water, crayfish, pepper, crayfish, seasoning and washed smoked fish & allow 2 start boiling then add d periwinkle.
6. Boil 4 anoda 5 min taste 4 salt.
7. Add the palm oil and cook for 2-3 min.
8. Add d chopped water leaves & cook for 5 min.
9. Turn off d heat and add d afang & stir properly.
10. Serve with any morsel of choice.

Served with fufu, gari, or pounded yam, it is a Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is prepared from shredded afang leaves, "water leaf". Afang soup originated from southern Nigeria, like most soups from the region it's a earthy broth of meat and fish with vegetable simmered in. Botanically afang is called Gnetum africanum from the Family Gnetaceae. The soup is traditionally prepared with a combination of afang leaf and water leaf.