Afang Soup is a tasty, nutritious Nigerian soup, usually eaten among the Efiks / Ibibious people in Cross River and Akwa Ibom States. This soup is a bit bitter and usually prepared with a combination of vegetables (Afang leaves and Water Leaves) this soup is also medicinal and the richest among vegetable soups of the Efiks/Ibibious in Nigeria.
- beef or assorted meat (cow hide, tripe, etc.).
- smoked fish.
- stock fish optional
- ground crayfish
- shelled periwinkle optional
- afang leaves (okazi leaves)
- water leaves
- palm oil
- bouillon cubs
- fresh pepper
- Slice the water leaves and set aside, slice Afang leaves, pound or blend it and set aside too, if you are using dry leaves it might be tougher than the fresh leaves, so try to grind it as fine as you can.
- Cook the assorted meat and stock fish with onions, seasoning cubes and salt, cook until tender.
- Remove the bones in the dry fish and add to the pot of cooked meat.
- Add palm oil, pepper, ground crayfish and seasoning cubes to the pot.
- Add the periwinkles that if you are using it, cover the pot and leave to boil for about 10 minutes.
- Add the Afang leaves, leave to simmer for 5 minutes and then add water leaves.
- Add salt and leave for 2 minutes.
- Serve with any Nigeria swallow.