Cookbook:Afang Soup
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| Afang Soup | |
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| Category | Soup recipes |
| Difficulty |  |
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Afang soup is a Nigerian dish primarily made by the Efik people but enjoyed by all Nigerians. It is made with a large amount of waterleaf, as well as the herb okazi. It is similar to edikang ikong soup.
Ingredients
[edit | edit source]- Nigerian dryfish, soaked and deboned
- Beef, cut in pieces
- Kanda (cow skin)
- Onion, diced
- Bouillon cubes
- Ground pepper
- Ground crayfish powder
- Palm oil
- 1 bunch waterleaf, washed and chopped small
- Afang (okazi) leaves, ground or pounded
- 1 cup periwinkles
- Salt
Procedure
[edit | edit source]- Break the soaked and deboned fish into small pieces.
- Boil the beef and kanda with the diced onions and bouillon cubes in a very small quantity of water. Remember to start cooking the kanda first because it is tougher.
- When the meat is cooked, add the fish pieces, pepper, and crayfish. Cook until there is very little liquid left in the pot.
- Remove the meat and fish and place in a bowl or another container, leaving the stock in the pot.
- Add the palm oil and waterleaf to the pot. Cook on medium heat for about 3 minutes without stirring.
- Add the ground afang leaves, periwinkles, and salt to taste. Leave to simmer until the vegetables are soft and mushy.
- Add the meat and fish back into the pot. Stir well and serve.
Notes, tips, and variations
[edit | edit source]- In Nigerian markets, the sellers of shredded okazi have a machine for grinding it. You can also grind it with your blender with a small quantity of water.