Hello Steemian, below is the shared idea of Afang soup preparation being one of my favorite delicacy.

INTRODUCTION

Afang soup is a popular Nigerian dish from the Efik and Ibibio people of Cross River and Akwa Ibom states.

Here's a step-by-step guide to preparing Uruan Afang soup:

INGREDIENTS

📌Bunch of Afang leaves (or substitute with spinach or bitter leaves)
📌 2 cups of water
📌 2 tablespoons of palm oil
📌 1 onion, chopped
📌 2 cloves of garlic, minced
📌 1 teaspoon of ground crayfish
📌 1 teaspoon of ground pepper
📌 1 teaspoon of salt
📌 2 cups of meat or fish (optional)
📌 2 tablespoons of Uruan powder (or substitute with egusi seeds)

INSTRUCTIONS:

1. Rinse the Afang leaves and cut them into small pieces.
2. Heat the palm oil in a pot over medium heat.
3. Add the chopped onion and sauté until softened.
4. Add the minced garlic and sauté for another minute.
5. Add the ground crayfish, pepper, and salt. Stir well.
6. Add the meat or fish (if using) and cook until browned.
7. Add the Afang leaves and stir well.
8. Add the water and Uruan powder (or egusi seeds). Stir well.
9. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the soup thickens.
10. Serve hot with fufu, garri, or rice.

Note: You can adjust the ingredients and spices to suit your taste preferences. Enjoy your delicious Uruan Afang soup!