The Afang soup is the traditional food of the Ibibios in Akwa Ibom state.
Afang is a vegetable soup that is very nutritious and helps with digestion.
Afang soup is prepared with the wild herbal okazi (afang) leaves and waterleaves.
Afang can be served with the Garri (Eba), Semolina, Amala, Cassava Fufu, or Pounded Yam.
Ingredients for Afang Soup
400g Sliced Okazi/Afang leaves (about 4 handfuls).
250g Water leaves.
20 to 25cl Red palm oil ( about 1 drinking glass)
Beef, Kanda (pomo) and dry fish
2 Tablespoons ground crayfish
Pepper and salt (to taste)
2 Stock cubes.
Wash, drain and slice the water leaves into tiny pieces.
Grind or pound the sliced Okazi leaves. You grind with your blender with a small quantity of water.
Grind your pepper and crayfish and cut the onions into tiny pieces.
Boil the beef and kanda (pomo) with the diced onions and stock cubes in a very small quantity of water. Add the dry for sh and cook from r about 5 minutes.
Now add the palm oil, crayfish and pepper.
Once it starts boiling, add the okazi (afang) leaves, water eaves and periwinkle.
When the okazi like aves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes.
Your Afang is ready to be served.