Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, afang soup with a fresh taste. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Afang soup with a fresh taste is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Afang soup with a fresh taste is something which I have loved my whole life.
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. 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.
To get started with this recipe, we must prepare a few ingredients. You can cook afang soup with a fresh taste using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Afang soup with a fresh taste:
- Prepare 8 pc beef
- Get 1/2 cup stockfish
- Make ready 10 PC cow skin
- Prepare 1 med smoked shine nose fish
- Take 1 cup periwinkle topped and tailed
- Take 4 Pc cow leg
- Get Water leaves 5 handfuls chopped
- Make ready Afang leaves (3 cups pounded
- Take 4 Pc yellow pepper
- Make ready 30 cl palm oil
- Take 1 crayfish seasoning tablet
- Get 2 beef seasoning cubes
- Prepare 2 liters water
- Get 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.
Steps to make Afang soup with a fresh taste:
- Season d beef & cow legs with 2 PC of pepper, beef seasoning and salt
- Steam meat in it's own juice till it's almost dry
- Add 1/2 liters of water and cook till meat is almost done
- Add d stockfish & cow skin & cook fill soft
- Add remaing water, crayfish, pepper, crayfish, seasoning and washed smoked fish & allow 2 start boiling then add d periwinkle
- Boil 4 anoda 5 min taste 4 salt
- Add the palm oil and cook for 2-3 min
- Add d chopped water leaves & cook for 5 min
- Turn off d heat and add d afang & stir properly
- Serve with any morsel of choice
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. 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.
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