Every great cook knows that the way to many men’s (women sometimes) heart is through their belly…mhum. So, to help you achieve that goal of being a great cook, we have decided to teach you how to make Afang soup, one soup that every Nigerian would give whatever it takes to have a taste, myself for one. oh….how I love this soup! The soup has its orign from Cross River state located at the southern part of Nigeria. Here, take a look at how you make this special soup and try it out!
- 500 grams Afang leaves (also known as Ukazi leaves)
- 1 kg fresh water leaves (use lamb lettuce as substitute)
- Assorted meat (beef, ‘pomo’, ‘shaki’, ’roundabout’ e.t.c)
- Stock fish
- Dried/Smoked fish
- 1 handful periwinkle (optional)
- 2 tablespoonful ground crayfish
- 200ml palm oil
- 2 stock cubes/seasoning
- Fresh or ground chili pepper to taste
- salt to taste
FOR STEPS WATCH THIS VIDEO
OPTION FOR SERVING
You can serve the delicious Afang soup with
- Pounded yam
- Eba (garri)
- Tuwo shinkafa e.t.c
There so many options you can choose from, otherwise the list of ‘swallow’ above should suffice. This meal is great for special occasions, wedding, dedications of all types such child dedication, car, house warming…you name it! Make afang today and you’ll never regret you did! bye…
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