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Five steps to make Afang soup
One pride of natives of Akwa Ibom and Cross River is their local dish, Afang soup. A celebration for them is not complete without this dish.
Also peculiar is the use of periwinkles. Depending on your preference, you can serve it with rice or any swallow of your choice.
- 4 handfuls Okazi or Afang leaves, ground
- 2 handfuls water leaves, sliced
- 1 large dry fish
- 1 large stockfish
- 1kg assorted meat
- 4 tbsp crayfish
- 2 cups palm oil
- 5 pieces of fresh yellow pepper
- 5 stock cubes
- 1 onion, sliced
- 2 cups of water
- 1 cup of periwinkles, washed
- Salt to taste
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- Place your assorted meat, stockfish, dry fish and two cups of water into a pot. Add one onion, three stock cubes and salt to taste. Cook until soft.
- When the meat water is almost dry, add the water leaves, leave to cook for 3 minutes. (Tip: No need to put in more water because water leaves produce a lot of water on their own.)
- Put the periwinkles, ground crayfish and five blended yellow pepper, let that cook for another three minutes.
- Add your ground Afang or Okazi leaves and let cook for two minutes. Lastly, add palm oil and leave to simmer for about two minutes.
- Serve hot with your preferred staple food.