Afang soup! A delicious and nutritious Nigerian soup made with leafy vegetables and various ingredients. It is know to originate from the Akwa Ibom State and Cross River State part of South South.
Ingredients:
- 1 bunch of Afang leaves
- 1½ bunch of water leaves
- 1 lb of your choice of protein exception of Chicken and Turkey)
- Stockfish and dried Fish
- A Plate of palm oil
- 1 plate of ground crayfish
- 1 teaspoon of salt
- scotch bonnet pepper
- Cubes of Maggi
-Perewinkle
Instructions:
- Rinse, dry, chop and pound the Afang leaves , also cut the water leaves afterwards.
- Boil the Protein and stockfish in a pot until tender. In another pot, parboil your perewinkle adding little salt, then filter the water.
- Add your palm oil to the pot
- Add waterleaf and the cooked perewinkle, stir and add palmoil again
- Add the ground crayfish and your fish then stir. Season with salt and maggi and check for taste
- Add the pounded Afang leaves with the remaining palmoil
- Bring down from fire immediately to retain it's freshness
- Serve hot with fufu, garri, semo
Enjoy your delicious Afang soup!
