Afang soup is one of the easiest Nigerian soups you can make - it is also delicious and full of nutrition! If you live in Nigeria, it is better to grind it. 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 definitely spur your interest in Nigerian foods.
Afang soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Afang soup is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook afang soup using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Afang soup:
- Take 1 kg offals
- Take 1 cup periwinkle
- Take 3 cup afang leaf (sliced)
- Make ready 1 bunch waterleaf (sliced)
- Prepare 5 habanero pepper (blended)
- Make ready 1/2 cup palm oil
- Take 4 knorr cube
- Prepare 2 tablespoon crayfish (grounded)
- Get to taste Salt
It is very nutritious, medicinal and native to the Efik people of Nigeria. Afang Soup is a nutritious soup made with Afang leaves/Okazi leaves,water leaves&assorted Afang soup is one of the richest and somewhat medicinal vegetable soups of the Efiks/Ibibios in. Afang soup; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria.
Steps to make Afang soup:
- Wash offals with salt very well put in a clean pot,add knorr cube and little water allow to boil until meat becomes tender for 15min.
- Add pepper after 2min add palm oil for 3min then crayfish and waterleaf for 7min.
- Pound afang leaf and add stir,then wash periwinkle and add stir everything together turn off after 6min.
- Then serve in a plate with semo or fufu.
Afang soup; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy. Afang soup, native to the Efik and Ibibio people of Nigeria is a delicious Calabar vegetable soup made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach. This is the sister version of Edikang Ikong (recipe HERE), save for the difference with one vegetable, Okazi instead of Ugu.
The same is true for lunches when we frequently add to a can of soup or afang soup box of macaroni and cheese or some other such product instead of putting our creative efforts into making an instant and easy yet delicious lunch. You will see many ideas in this report and the hope is that these ideas won’t just allow you to get off to a wonderful beginning for ending the lunch rut we all look for ourselves at at a certain point or another but and to try new things all on your very own.
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