AFANG SOUP
Afang Soup is a traditional Nigerian stew made from the leaves of the forest plant Cnetum africanum, known as afang, okazi orukazi, its popular in the Southern part of Nigeria mostly among the Ibibios and the Efiks in Akwa Ibom, Igbos and Cross River State of Nigeria, It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare), along with smoked fish, stock fish, meat and crayfish.
Afang soup is highly nuritious, because it contains a blend of vegetables, fish and or meat, and all these are rich in vitamins, and protein. The afang leaf also contains Vitamin A, fat, oil, and iron.
Ingredients
Serving: 4
1 pound meat, cleaned and cut into bite-sized pieces
1 hot chille pepper
1 Onion, chopped
several Periwinkles
2 pieces dried fish
2 pounds afang leaves, cleaned, pounded with a mortar and pestle
1 pound waterleaf, cleaned and torn into pieces
1 cup dried prawn (pounded)
1 cup red palm oil
Stockfish
Preparation
1. Get a clean pot, wash and clean your stockfish properly and boil, then add already seasoned and boiled meat and simmer for 5minutes
2. Add Onion and chilies pepper. Reduce heat, cover, to simmer.
3. In a separate pan bring a few cups of lightly salted water to a boil.
4. Place the Periwinkles in the boiling water. Cover and cook for 5 minutes.
5. Remove snails from water, Use a small fork to remove the snails from their shells. Rinse the snail meat in
cool water. Drain and sprinkle with lime or lemon juice.
6. Add the properly cleaned periwinkles,dried fish and waterleaf to the pot of stockfish. Cover and simmer for several minutes.
7. Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5minutes till greens are completely soft and tender
Its best eaten with Fufu, Pounded yam, or Eba
AFANG SOUP
