Promote Your Most Delicious Traditional Food Contest: Afang Soup//Submitted by @meymeyshops//23/03/2021

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Fellow Steemians at Steemfoods
All Protocols Observed.

My name is Mercy Orji or refers as @meymeyshops.
Welcome to my African kitchen located at Aba the Enyimba city of Abia State, Nigeria. We know how to make varieties of delicious meals, so relax as I prepare one sweet delicious soup called Ofe Afang (Afang soup). I have gone to the market and bought all items for the preparation of this soup, in their fresh state. It will take only one hour to get the soup done. Let me first of all show you all the ingredients bought.

• The first on the list is Ukazi leave: This leave is the main thing to buy, so I selected the best of it in the market as you can see. Ukazi leave is strong in texture but you can not cook Afang soup without it.
  Having bought it for Two Hundred Naira (N200), I took it to another woman that helped me cut them in tiny slim pieces for Fifty Naira (N50) as the picture below shows.

• The second to follow is its accompaniment leave called water-leave. It is naturally watery, containing many health benefits like chlorophyll and potassium. Adding it to the Ukazi leave softens the leave so that it will no longer be hash. It was also cut in square pieces.

• Third on the list is a bottle of Red oil but am going to use half of the content.

• Moving straight to Ozo anu (Meat sellers) for the fourth condiment, I bought a Five Hundred Naira worth of beef meat, the rib side not pure red meat, the taste is different and less fatty.

• Then I bought the fifth ingredient which is dry fish locally called Mangala Fish (#500), the taste is so yummy and healthy too.

• The sixth ingredients that will make the aroma cause problem for my neighbours is stockfish head locally called Isiokporoko.

• Another ingredient, the seventh one, is locally called isam (Periwinkle), the soup is not complete without this family of snails. It is either you cut off the tips and boil it for ten minutes, throw away the water and cook your soup with it or you use jumbo needle to bring out the flesh from its shanks. But to prepare Afang soup, the indigenous people do not bring out periwinkle flesh, they cook it together. So I follow that pattern, am going to wash it thoroughly, per-boil it for ten minutes, throw away its water and then add it to my Afang soup. As you eat, you soak in the tiny flesh.

• My next eighth item is called canda (cattle dried skin) bought for two hundred naira (#200). I will wash it thoroughly and cut it in small sizes. As you will be eating the soup, you enjoy the pieces of canda together.

• The ninth is crafish, how can you cook any soup without it talk less of Afang soup, I bought Two Hundred Naira worth of crafish and blend it.

• Then comes the tenth couple of ingredients, this time, spices called knorr cube and of course pepper and salt.. These will make all the condiments taste more better and sweeter.

• The final one on the list is a bulb of onion,

Let's begin:

I have thoroughly washed and put together the meat, stockfish head, mangala fish and canda, adding a cube of knor spice, a wrap of dry pepper and onions. They are steaming in my pot on top the gas cylinder.

Meanwhile I have started pounding the ukazi leave in a mortar after washing it. The essence of pounding the leave is to make soften so that it form as a thickener to the soup.

I cook them well to make them soft and sweet, for 40 minutes and then add half tea spoon salt. The picture below shows how.

They are ready to be adding the water-leave which has been washed up to three times; then steam together for five minutes so that the water from the leave can dry a little.

After five minutes, am adding the crayfish, the red oil and another wrap of dry pepper. Then I am turning them together after which I will cover and allow for another five minutes.

It's time to put the periwinkle which have been per-boiled separately, then turning everything together, I will cover and allow for a minute or two.

At last the Ukazi leave finally arrives the pot, once I add the leave which was pounded in a mortar, I will mixed together the whole ingredients, cover again for two minutes and the Afang soup is ready.

Let me present to the house my African locally made in Aba delicious soup - Afang Soup.

You are to enjoy this tasty, delicious soup with yellow garri. The garri is made from cassava. It is the first mention staple food in Africa especially in Igbo land, Nigeria.

Please let me have a taste of my afang soup with garri swallow.

I am very grateful to @gbenga and @ngoenyi for organizing this contest for us Africans, in fact this give us the sense of belonging and recognition. Thank you too for the entire steemfood community, you are great.

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