Afang Forever: Culture of Preserving Freshness in preservative Afang Leaves for Instant Cooking.
Whether it's a family gathering or a personal indulgence, the rich blend of afang leaves (wild spinach), waterleaf, periwinkles, kpomo, exotic nutrients rich fish and assorted meats etc is a meal worth savoring. This is a popular soup among many tribes in Nigeria and Africa .
The preparation of this meal can be exhausting: The washing, slicing and prepping take time, often making it a task many feared. What if there was a way to always have Afang ready to go? Imagine a preparative process were your afang leaves are always prepared, preserved, and waiting for you to get just scoop, cook, and enjoy😊. You will feel so much relief eh. Everything has their little secret and this one is no different as it secret lies in processing and proper storage. I will be more detail about it.
Afang Leaves Preservative Process:👇
- Selecting and Preparing Fresh Afang Leaves:
The first step to great preservation is selecting the right leaves. Of course you wouldn't want to cook with wilted leaves.You might think, it is not necessary but it is the basic. Certainly, you will want the Afang leaves to be fresh, vibrant with a deep green color and firm texture to enjoy your swallow. Avoid wilted or yellowing leaves, as they will not store wella.
How To Prepare The Afang Leaves:
Washing: Rinse the leaves
thoroughly under running water to remove dirt, sand or residue. If you don't have tap at home then ensure using clean bucket and don't squize the leaves while washing. Squizing the leaves to wash, will cause difficulty when it's time to slice the afang leaves. Some people prefer soaking them in salt water for a few minutes to eliminate any hidden insects or bacteria. I haven't practiced this before cause I do wash mine very well but it is an added information though.Drying: After washing, spread the leaves on a clean surface such as a tray to sun dry them. This preparative is usually use if you having thought to cook the next day.
But for instant used: after washing, get a clean extra large mini rice bag and fill in your Afang Leaves in there and shake the bag in a to-fro direction to remove water to minimum. Too much moisture can cause spoilage, especially if you choose the freezing method.Slicing the Afang Leaves Efficiently:
Traditionally, afang leaves are sliced by hand using a sharp knife or taken to a local mill where they are ground into a fine texture. However, if you want to preserve afang for quick use, slicing it at home is the best option.
Option for Slicing
Sharp Knife: Roll a handful of afang leaves together like a cigar😊 and slice them into thin shreds. I learned slicing myself while I growing and it is much fun to do.
Food Processor: For a faster and more consistent cut, after cutting you can then pulse the leaves in a food processor Be careful not to over-process them into a paste unless you plan to use the blending method. I usually don't prefer this method if I am preparing my afang soup has it usually porches me after eating my food.
Once sliced, your afang is now ready for preservation.
The Three Best Preservation Methods:
Preserving afang leaves in a way that keeps them fresh, flavorful and easy to use at any time. I will list three highly effective methods:
Drying Method:
If you want your afang to last for months without needing a fridge, drying is the best option.
And this is my best option especially considering the fact that power holding company don't supply us steady electric light.
How to Dry Afang Leaves
- Get a flat surface tray and spread the sliced afang in a well-ventilated area but not directly under the sunlight to prevent nutrient loss. This is just an advise I will give to you as a biochemist but in truth I don't practice this. Reason, been that my first experience in this thought me a lesson. If the afang leaves is not well dry on first day... It will have bad odour.
As you should know, the theory of things usually works different with practical of things 😊 - Turn the leaves occasionally to ensure even drying.
- After 2-3 days, that's if you don't meet up to have it fully dry under one day and then the leaves are completely dry and crispy, store them in an airtight container or ziplock bag to avoid exposure to air.
How to Use Dried Afang:
Just as you are about to cook your Afang soup, soak the dried afang leaves you already dried in warm water for a few minutes to soften the sliced leaves before adding it to your pot of soup. Though you can use cool water to soak it but the outcome will be different. Imagine using cool water to prepare tea and then use warm water to prepare has well. You sure know which will have best outcome.
Freezing Method (For Freshness Without Drying):
Freezing is your best bet in preserving your Afang leaves if you prefer the fresh taste of afang. My Uncle wife has used this method but it is not my type of method though considering the usual power outage down here.
And it is usually rare to see people who practice this method.
I will describe the process as I remember them.
How to Freeze Fresh Afang Leaves:
- Divide the sliced afang into small portions (enough for one pot of soup).
- Pack the sliced Afang leaves into ziplock bags or airtight containers to prevent discoloration due to exposure to air and avoid using wet hand to pack them. I mostly prefer airtight container.
- Place the airtight container that contain your sliced afang leaves in the freezer, where they can stay fresh for up to 6 months though the maximum duration I witnessed it to last has been 3 month but my aunt did mention 6 month once I overheard her narrating how it works to her friend. And pray you have steady electricity light.
How to Use Frozen Afang:
Take out a portion of the sliced Afang leaves and add it into your pot of Afang soup as at exact time you normally apply Afang leaves in your pot of Afang soup during cooking—no need to warm it up first before adding it!
This way, It retains its fresh taste and texture perfectly.
Blending & Freezing Method (For Instant Use in Cooking)
For those who want ultra-quick cooking, blending and freezing afang into small cubes is the ultimate trick.
How to Prepare Blended Afang for Freezing:
- Blend the sliced afang with a small amount of water to create a thick, smooth paste.
- Pour the blended Afang into ice cube trays and freeze.
- Once the blended Afang is frozen into ice cube, transfer the cubes into a freezer bag or airtight container as this helps to the cube from absorbing unwanted odour and discoloration of the Afang leaves.
How to Use Blended Afang:
When cooking, drop the cubes of Afang as to amount that will be okay for your cooking, directly into your Afang pot of soup and stir. This method too is what I haven't practiced but my Aunt has tried this method too but i didn't like the outcome maybe cause it was her first.
Cooking Afang Soup Without Hassle.
Now that your afang leaves is prepped and preserved and you now know different method to preserve them, cooking should now becomes effortless for you. Let me highlights the stress you just cut off in preparing your food. Imagine if you were having to wash, slice or running to the market last-minute to get Afang leaves.
By Just👇
- Prepare your waterleaf, meat, stock, kpomo etc
- Take out your dried, frozen or blended afang and add it to the pot.
3.Stir gently, season with care and let it simmer until the flavors come alive 😊.
You are all set.
My fellow steemian reading this, you can now instantly have afang soup at your fingertips, with half the usual effort and sort for fufu and fill your hungry stomach.
Note: The convenience this preservative methods provide meets traditional practice that will give you that same taste if only you follow this steps without missing out a step.
This simple kitchen hack or stress free hint will help saves you time, reduces stress and makes cooking afang soup a breeze lolz.
I believe, a bowl of rich, flavorful afang soup won't be hassle for you to prepare one if you have a preserve Afang leaves in your kitchen. Pure cooking bliss 😊.
Afang Forever ❤️❤️❤️