afang soup ingredients

I … Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), is a vegetable soup that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in Southern Nigeria. 2. This Afang soup recipe is a very popular Nigerian traditional soup. While it contains meat and seafood, the star of the dish is dried okazi -- or afang -- leaves. Remove from heat and allow to soak. Afang soup taste is different from normal and vegetable soup because the vegetable leaves are different in texture and taste. I just thought Joy, who taught me how to make the soup had given me an alternative to blending the Okazi leaves which I am not particularly a huge fan of. This soup is a bit bitter and usually prepared with a combination of vegetables (Afang leaves and Water Leaves) this soup is also medicinal and the richest among vegetable soups of the Efiks/Ibibious in Nigeria. You could say they are a major powerhouse of Nigerian soup recipe. The soup is also a popular dish known by Nigerians. If you are on a diet and you are not sure if you can have some Nigerian soups because of the oil content and all, then this afang soup recipe is for you. In that case, all you need do is reduce the amount of palm oil you use in cooking it. HOW TO PREPARE AFANG SOUP. Like Edikang ikong (recipe HERE), it is a two vegetable soup. These are popular tribes based in the south south parts of Nigeria. The soup is highly nutritious and medicinal. Afang soup is a common soup in many homes across these states. Afang Soup is another Nigerian soup native to Cross river state people. It is one of the most popular Nigerian soups. As stay with the indigenes during my service year, I did learn the nitty-gritty of how the soup is prepared to taste the Akwa Ibom way. It is prepared with Afang leaves aka Okazi (Gnetum Africanum) and water leaves (thallium triangulare) as the main ingredients. About 1kg of goat meat, 0.5kg of Stock Fish and 2 big African snails (Optional) Afang Soup is a tasty, nutritious Nigerian soup, usually eaten among the Efiks / Ibibious people in Cross River and Akwa Ibom States. Directions 1. The Akwa-Ibom and Cross Rivers clan are known for their exceptional culinary skills especially their delicious soups. I used frozen waterleaves and dried okazi. Okazi leaves are very tough so make sure you soak in warm/hot water (if you’re using dried) rinse very well and pound them. Put the beef in two cups of water with half the onions, one cube of maggi, some salt and one teaspoon of pepper. Afang soup is associated with the South-South people of Nigeria mostly Cross River and Akwa Ibom States. Follow the recipe and all included below and your highly nutritious Afang soup is ready. It is nutritious, rich in vegetable and protein. The last time I posted a recipe for Afang Soup was ages ago, and at that time, I did not realise that it was the Cameroon version. Boil 3 cups of water, and then pour in the dry, cut Okazi leaves. It is a dish popularly known by Nigerians and also some parts of Africa. Afang soup is cooked with waterleaves and Okazi leaves. Nigerian Afang soup is a delicious dish that's native to the southern region of Nigeria. Ingredients For Cooking Afang Soup. Afang soup is rich and packed with all the nutrients you need. It originates from the Efik people from Efik kingdom in Cross River state and the Ibibio people of Akwa Ibom. South parts of Nigeria two vegetable soup because the vegetable leaves are different in texture and.! Dish popularly known afang soup ingredients Nigerians all the nutrients you need do is reduce the of. Could say they are a major powerhouse of Nigerian soup recipe the soup is another soup! 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