So, soak in hot water first. I have been following the Nigerian kitchen for a long time now and I must say that you have really improved my cooking and also thought me to make new and delicious foods. So if you are reading this dear foodie, we would love your feedbacks on Afang soup too. Mouth watering! Salt and Pepper to taste (red fresh pepper) cookwithkemi hints- I blend with palm oil because Afang soup is a palm oil soup so it requires little or no water, especially since the water leaves will give out its own water into the soup. This is made with afang leaves (ukazi) and water leaves, these two different leaves combine seamlessly to make a delicious looking afang soup. When all of the ingredients are mixed, place the lid on the pot. I have learnt so much here. Thanks, I really appreciate your good work. It originates from the Efik people of the Efik kingdom in Cross-rivers State and Ibibio people of Akwa Ibom in South-South Nigeria. Learn how your comment data is processed. May God reward u of ur kind gesture. ok, I don’t use onions for afang soup, it is not really neccasary. Afang Soup is soup is a soup rich in meats and vegetables and palm oil. please, subscribe to the blog to get notified immediately as soon as it drops. Don’t let your focus be on just Food alone, also make sure they are also healthy for consumption. Guess the person could no longer figure out the difference between the Igbo & Efik dishes and erronously said afang is used to make edikaikong. thanks. You can tell from the image above that the leaves are fresh. Allow the soup to simmer on medium for 10 minutes, so the flavors have time to … Thank You Chi,I’ve been longing to know how to prepare afang and today you taught me how to. Wao Chy great job you are doing. Put the water leaf in an empty pot, cook for about 4-5 min, ( this is the best option for beginners, you may have added a lot of water in the meat, adding the water leaf to it is a no for me until u master the cooking…) cook it for 3min( if you are using a gas cooker). © All Nigerian Foods. More recipes pls, Omg!!! Welcome to another exciting food adventure. You did not grind the afang leaves? tnx Chi,do u have a distributor of your cookbook in enugu? Thank you very much for this wonderful site. If you are not careful with it, you may end up eating hard vegetable in your afang. ago and am so so confused dont kw what to even put down,God bless u and u family. Leave the pot covered for 2min. Sure, you can use dried ukazi but then you may wanna add the ukazi before the water leaves so it doesn’t end up being hard to chew. Please Note; after putting the leaves it should not be cooked more than 2 minutes if you want to get a native afang soup. Afang soup is a typical dish of an Igbo woman. 15 minutes into the steaming add a half cup of water and stir the meat. But rather pull off the leaves from the stems individually Wash moringa leaves and boil in enough water for 3- 5 minutes. I hope you will try out this recipe, and when you do, don’t forget to take a picture and tag cookwithkemi on social media. She taught me how to prepare Ekpang Kukwo, Egusi the Calabar way, Afang Soup and some other Calabar dishes.. Thanks dearie & may God continue to bless your efforts. When done, add the dry fish and cook for about 5 more minutes. Allow all these to boil for like 5-7 minutes,so as to create a rich tasty stock for the Afang soup. So let’s make a delicious pot of afang soup using this Afang soup recipe, the list of ingredients below would make enough soup that would serve about ten persons. Boil the meat in a large pot on low/medium heat and add one chicken bullion, the scotch bonnet pepper, 1 tablespoonful of salt, and one plate of the onions. Check out how to deshell periwinkle here. So You Think You Can Cook? Please login and add some widgets to this widget area. Thanks so much for the clear explanation of how to make afang soup. Lastly i want to know how much it would cost me to get both your Nigerian Cook Book and Rice Cook Book (paper back), Thank you. We use okazi in vegetable soup with waterleaf (some also add ugu). I used a combination of assorted meat and pkomo. It's similar to the igbo version known as Ofe okazi but slightly different. If you are cooking afang soup in the traditional way of the; Akwa Ibom and Cross River people, then grinding or blending the leaves is not acceptable. U are really doing a great job.Thanks very muchfor the recipes.God will bless u in all ur endevours in Jesus name. Pls the ukazi leaves, in the absence of pounding or grinding, will the soup come out nice? Just go ahead and start parboiling the meat with all the necessary ingredients (2 cubes of knorr, half cup of sliced onions, salt and other spice of choice). . Please I am not a Nigerian and I am lost when you mention the ingredients in your local language. Grind the ukazi leaves, it acts as the thickener for this soup. Add the ugu (fluted pumpkin) leaves. I just got a copy of the ultimate Nigerian cookbook. Afang Soup is of Nigerian delicacy that originated from efik ethnic group in the southern part of Nigeria. The Afang Soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. 1.5 cups of palm oil Just yesterday,someone was asking me how is it that I am in love with the eastern foods? hi, Stella…thanks for stopping by at the site. Next, add the washed water leaves and stir. My dear Precilycious, you are wonderful; God bless you and your family too. I just like this soup because it is made with just vegetables, and I love vegetables! Afang Soup is a type of vegetable soup native to Southern Nigeria, specifically the Ibibio & Efik tribes across Akwa Ibom and Cross River State . This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa Ibom State). No, the soup wouldn’t turn out well if you don’t pound or grind the ukazi. Slice and wash the water leaves and set aside in a plastic sieve to make sure that water is properly drained away. I think you are going to love it the moment you try it. – They are nutritious, medicinal and contain fiber that helps the body cells to function properly. Thanks for this great work you are doing, Afang soup is my favorite soup and Your explanations are clear and well understood. Pls How do I get your books. It has enabled women from different backgrounds and various ethnicity gain access to basic traditional delicacies. In Imo State we don’t call it afang, it’s okazi. Afang Soup is a vegetable soup that originates from the Efik people of the Efuk kingdom in Cross River State and the Ibibio People of Akwa Ibom in South South Nigeria. Afang soup is very nutritious and the cost of preparation can be adaptable based on the budget or needs. Most people complain that vegetable soups are not easy to prepare, usually because it takes time to pick and slice the different leaves. Wash the snails with lime juice or grape juice and be sure it is rid of its slimy fluid. Most people complain that vegetable soups are not easy to prepare, usually because it takes time to pick and slice the different leaves. This soup looks yummy. Add the ground ukazi leaves. This site uses Akismet to reduce spam. I highly appreciate the great job you are doing. Over the last few months I have been focused on Efik delicacies, afang sits right on top of the list and today we are going to learn how to make this soup and other delicious Efik/Calabar foods. I love this site Nice one Chy. Another soup topping in the list of popular Nigeria soup is Afang Soup. The last time I wrote on edikaikong soup, I got many wonderful feedbacks especially on my whatsapp where someone said her method of cooking edikaikong was quite different. While you can get them from the drug store, I bet you would love them better in soups. God bless and strengthen you dear. Add palm oil and allow to boil for two minutes. Pkomo (Optional) The periwinkle (isam) are usually cleaned by the sellers, you just need to wash. So let’s make a delicious pot of afang soup, the list of ingredients below would make enough soup that would serve 6 persons twice. chy this is lovely, thank you for the sharing you ideas with us. I learnt this recipe from a dear god mother who coincidentally was the one who taught me how to make edikaikong soup. There are other delicious efik soups that you may wanna give a whirl, compare Edikang-Ikong, Thanks for the recipe for afang soup, I have been following your site for almost six months now and I must say that you are doing a wonderful job. !God bless you. Take it off the heat and allow the steam from the soup cook the vegetables. Add the water-leaves; allow to simmer for 5 minutes before adding the periwinkles, ground ukazi, and ground crayfish. The result is a rich vegetable soup that seems to be a marriage of afang & edikaikong. Keep up with the good work. Pour in the palm oil to the stock and allow to simmer for 2 minutes. Absence of pounding or grinding, will the soup come out nice was wowed!!!!! With a little pepper and then the oil the clear explanation of how to make afang soup is is... 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