How to prepare Afang Soup ~ My recipe 🥰

Greetings beautiful people ☺️ It feels so good to be here sharing with you recipes on how to prepare Afang soup. I really do hope you like it and probably try it out.

It's my first time posting in this community though and from what I've seen so far, I really like it.

I'm from Itu LGA in Akwa Ibom State, Nigeria. Most of you might not be familiar with the place but it's fine. The good thing is that you get to see and read about one of our local sweet delicious soup over here.

I'm a lover of food, especially good food cooked properly, POV (I'm not a foodie 😂) and Afang soup is one of my best meal when it comes to the aspect of soup.

Afang soup is loved by everyone and trust me when I say that. There's no occasion whatsoever that this particular soup is not being prepared and people jump at it everytime.

For some days now, I have been eating spoon food, Rice to be precise and I got tired of it so I decided to prepare soup but I didn't have much money on me to buy all the ingredients.

I went to the market and bought few things I could afford and rushed home to start preparing it, my siblings helped me and it was fast and easy.

Ingredients used in preparing Afang soup

• Afang leaves (Bought in the market or plucked from your garden or farm)

• Water leaf (Bought in the market or plucked from your garden or farm)

• Meat
• Cow skin

• Fish (Dry or fresh)
• Palm Oil

• Maggi

• Pepper (Dry or fresh)

• Crayfish

• Salt

• Perewinkle

• Stock fish
• Snail (Optional)
• Chicken (Optional)

Recipe on how to prepare Afang soup

There's really no fixed method or pattern for preparing Afang soup. All you need do is know what to do at the appropriate time and you're good to go. Here's a breakdown on how I prepared mine.

• If the Afang leaf is dirty, wash it but if it's not then go ahead and slice it.

Mine was dirty so I washed it and sliced it just as you're seeing.

• After slicing the leaves, pound it using mortar and pestle or you grind it.

I couldn't have the patience to pound it so I took it to the market and grounded it.

• Wash your meat, fish, Perewinkle, snail, stockfish and steam it properly using Maggi, salt and pepper.

• Wash your waterleaf properly and slice it.

• By now, your eatables would have been properly steamed. Add the slices water leaf alongside your Crayfish which you have already pounded.

• Allow it to boil for about 5 to 7 minutes

• Add your palm oil to your pot of soup

• Allow it to boil for about 2 minutes

• Add your Afang leaves that was pounded or grounded.

• Turn it with your spoon

• Allow it boil for about 3 minutes and boom your soup is ready 😋

• My siblings helped in turning/making fufu and it was ready almost when I finished preparing the soup.

• Fufu is processed from cassava and it's just like garri and semo.

• This is the big pot we used to make it.

• This is how it looks like when we didn't make it

• I washed everything I used while cooking and I dishes the food and we ate it to our satisfaction.

• The soup can go well with any swallow of your choice. Garri, fufu, Semo etc... just enjoy it 😋🤭

Thank you for having me ♥️

Till I come your way next time 🤭