How To prepare a very delicious Afang soup

I am so happy to take part in this contest sponsor by @goodybest, I am an efik woman so with that I will love to promote my native meal, this meal is been loved by all ibibios and is not that difficult to cook and it doesn't require much fund except you want it to be very rich.

The name of my soup is afang soup and I will show all the steps I took in preparing it. The reason why I prepare this soup is because I love it and my kids love it so much, so I promise them that I will prepare this special delegacy for them just to welcome them back home since they have been away from home for 3 months.

-smoke fish

• canda
• meat of any choice
• crayfish
• pepper
  -red oil
• Afang leaves
• water leaves
• stockfish
• maggi cubes of your choice
• salt

Before you start cooking your Afang soup make sure you prepare all the ingredients and keep for easy access.

First step: I wash my water leaves like 3 good times and slice it to be in small particles then I put a little water and squeeze some water out from the water leaves and keep it aside. Note: if you want to have a perfect Afang soup go for water leaves that has small small leave, the one that is not carry too much water.

Second steps:

Fresh cow meat

Use salt to wash your meat very well then put it in the pot and add your seasoning cubes, pepper, salt and onions then cook it for some times.

Third steps:

Then add your canda to the already cooked meat and slow it to cook for sometimes.

Forth steps

Add your stock fish to the already cooked meat the add a little waterand allowed it to boil, why you have to add water is because it helps the stockfish to be soft.

Fifth steps:

After the meat, canda and stockfish has been cooked then add a little water that you will use to Cook your soup. Note: the water should be very small except you want it be watering but if you want to achieve the perfect efik Afang soup you have to add very little water and add your red oil, allow it to cook, then add your smoke fish that you have wash and keep.

By this time your soup is 80% ready.
When you know that the soup color have changed add your seasoning cubes, pepper and a little salt for those that love salt. Then add your water leaves.

After adding water leaves add your already granded crayfish then add your oil again immediately you add crayfish to have that perfect thick Afang soup.

Once you know that the soup has started boiling and the water lives is still fresh add your granded Afang leaves,

Stir it very well then bring your pot of soup down. With this your Afang soup will be very flesh to eat.

You can eat it with any swallow of your choice and it will still go well.
Like me I like using fofo but since it was Garry that was available, I go for it.

I am please inviting my friends to join me, @ruthjoe, @okere-blessing and ninapenda

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