I am a fan of anything vegetables, and as a deltan our delicacies are owo, banga, draw pepper soup.
Moving to a new city, I had to eat out for some time; on a faithful day I overheard a fellow cafeteria requesting for afang and eba, so I decided to order the same.
Today, I am so falling in love with the soup and prepared my own homemade Afang soup with the help of my friend from cross river state.
This delicious soup is called "Afang soup" by the Efiks and Ibibios; and "Okazi soup" by the Igbos.
What are the Required Ingredients:
> Afang Leaves ( it sold cups, 3 -4 cups is fine)
> Waterleaf ( sold 100 per fold, N300 will suffice)
> Stockfish
> Crayfish
> Meat
> Fresh Pomo
> Smoked Fish
> Salt and seasonings
>Fresh pepper
> Periwinkles ( I bought the shelled one to have that suckling experience)
> Dried prawns ( if you can get the fresh ones, that would be great)
> Palm oil
Primers to making the Soup:
> Boil your meats
> Rinsed and steamed the stockfish and dried red prawns
> Wash and chop the water leaves
> wash your shelled periwinkles with salt
> Cut pomo into small pieces
> Blend your fresh pepper.
> You can choose to ground your crayfish or put it whole.
> Pounded the afang leaves (afang leaf has this stubborn texture, that you can either choose to pound or blend it; I choose to pound as a first-timer, it wasn't easy but was worth it).
But, next time I ain't doing that, as I have learned that you can put it in little hot water for a few minutes to softens and then blend to your level of smoothness.
Finishing Touch:
> Add the meats, diced pomo, and stockfish into the boiling water in the pot, add palm oil and pepper; stir with a spoon to allow the palm oil to dissolve into the stock.
> Add your periwinkles, waterleaf and stir mildly, allow to heat up for 2 minutes
> Add your crayfish, prawns and smoked fish; and then the pounded afang leaves, stirring all together.
> Watch the bubbling dark colored stock, add your seasonings and taste to your satisfaction.
> Allow simmering for 2 minutes, and there you have your Afang Soup ready to excite your digestive tract
> Go right on, serve and enjoy the soup with your choice of swallow (Eba, Semo, Fufu, Wheat).
PS: my pot of Afang soup, don't beg me😜
Best,
Hosanna Oyibo
Moving to a new city, I had to eat out for some time; on a faithful day I overheard a fellow cafeteria requesting for afang and eba, so I decided to order the same.
Today, I am so falling in love with the soup and prepared my own homemade Afang soup with the help of my friend from cross river state.
This delicious soup is called "Afang soup" by the Efiks and Ibibios; and "Okazi soup" by the Igbos.
What are the Required Ingredients:
> Afang Leaves ( it sold cups, 3 -4 cups is fine)
> Waterleaf ( sold 100 per fold, N300 will suffice)
> Stockfish
> Crayfish
> Meat
> Fresh Pomo
> Smoked Fish
> Salt and seasonings
>Fresh pepper
> Periwinkles ( I bought the shelled one to have that suckling experience)
> Dried prawns ( if you can get the fresh ones, that would be great)
> Palm oil
Primers to making the Soup:
> Boil your meats
> Rinsed and steamed the stockfish and dried red prawns
> Wash and chop the water leaves
> wash your shelled periwinkles with salt
> Cut pomo into small pieces
> Blend your fresh pepper.
> You can choose to ground your crayfish or put it whole.
> Pounded the afang leaves (afang leaf has this stubborn texture, that you can either choose to pound or blend it; I choose to pound as a first-timer, it wasn't easy but was worth it).
But, next time I ain't doing that, as I have learned that you can put it in little hot water for a few minutes to softens and then blend to your level of smoothness.
Finishing Touch:
> Add the meats, diced pomo, and stockfish into the boiling water in the pot, add palm oil and pepper; stir with a spoon to allow the palm oil to dissolve into the stock.
> Add your periwinkles, waterleaf and stir mildly, allow to heat up for 2 minutes
> Add your crayfish, prawns and smoked fish; and then the pounded afang leaves, stirring all together.
> Watch the bubbling dark colored stock, add your seasonings and taste to your satisfaction.
> Allow simmering for 2 minutes, and there you have your Afang Soup ready to excite your digestive tract
> Go right on, serve and enjoy the soup with your choice of swallow (Eba, Semo, Fufu, Wheat).
PS: my pot of Afang soup, don't beg me😜
Best,
Hosanna Oyibo