Afang leaves, also known as Malabar spinach, are used to make afang soup, which is a dish commonly prepared by the Efik and Ibibio people, who are primarily found in the coastal regions of Cross Rivers and Akwa Ibom.
An important part of Ibibio, Efik, and other residents of the “South South” events and festivities, including as weddings, christenings, and even funerals, afang soup is a staple in the coastal cities of South Nigeria.
The tasty green leafy vegetable Gnetum africanum, also known as afang leaf or eru in Cameroon and okazi in other regions of Nigeria, is a staple crop in West Africa and is used to make a variety of soups and stews.
One of the most popular leafy vegetables in Nigeria is Afang.
Afang soup is one delicacy that is very easy to prepare as long as you can follow these instructions.
INGRIDIENTS
Sliced Okazi/Afang leaves
Water leaves
Palm oil
Goat meat, Stock fish, Snail, Ponmo
Ground crayfish, Periwinkle
Onion
Pepper and salt
Seasoning cubes
Water
COOKING DIRECTIONS
Wash properly the goat meat, ponmo, snail (washed with lime or potash), stock fish ( in salty hot water for few minutes).
Keep the goat meat, beef, ponmo and snail meat in a cooking pot after they had been washed properly.
Wash, drain and slice the Water leaves and Afang leaves. The sliced Afang leafs has to be grinded.
In a separate bowl, wash and dice onions and some pepper.
Place the washed meats on low heat and cook until the meats are tender.
Do not forget to add adequate amount of water, diced onions, pepper and salt.
After the meats are tender, add the washed stock fish and cook for about a minutes or two. Ensure you have enough stock water.
Add palm oil and allow to boil for two minutes.
Add the diced water leaves and allow to cook for about 3 minutes.
Add other ingredients like Maggi (seasoning), crayfish and periwinkle and allow to boil before adding the Afang leaves.
Taste the soup to know if there is need to add more salts.
Allow to cook for about 3 minutes. Ensure the leaves still possess the greenness.
Your Afang soup is ready! Afang soup can be eaten with Pounded yam, semovita, Fufu or Eba.
