The Nigerian Afang Soup, like the Edikang Ikong soup, is common to the Efik people of Akwa Ibom. it is equally popular among neighbouring tribes (Ibibio, Anang) and even Cross River state but enjoyed by all Nigerians.
Just like the saying ‘’ better soup na money kill am’’, Afang soup is one of the richest and medicinal vegetable soups of the Efiks in Nigeria as the Afang leave serves as a dietary fibre which helps in proper digestion and vital for a good weight control.
The soup is sometimes mistaken for Okazi soup, however, it is slightly different from Okazi soup as it requires no soup thickener like the Okazi soup.
Below is how to make the south-south delicacy:
· 4 bunches of Water leaves
· 2 – 3 cups of pounded/ blended Afang leaves
· Assorted Meats
· Smoked fish
· Palm oil
· Ground fresh pepper – preferably yellow pepper
· Cameroon pepper(to give a great aroma)
· Ground Crayfish
· Fresh Prawns
· Beef Stock
· Seasoning cubes
- Cook meat till tender, adding cubes, pepper and salt to taste.
- Marinate and parboil the fresh prawn and shrimp, and keep aside.
- Pluck out the water leaves, wash thoroughly and slice.
- Slice the Afang leave, pound (add the yellow pepper to it) or blend then keep aside.
- Wash the dried fish with hot water and salt to remove all sand particles.
- Add more water to cover the cooked beef, add in dried and stock fish, Stir and taste to adjust seasoning. Cover the pot and allow simmering for 10 minutes.
- Add in the water leave and allow it till the leave gives out its water, then add crayfish, the parboiled prawn and shrimp, Cameroon pepper, and other spices.(note: do not cover the pot again)
- Add the palm oil to the pot
- Pour in the pounded Afang stir, and allow to simmer for few minutes, then remove from heat so as to keep it fresh.
- Serve with your choice of Fufu, pounded yam, Garri or Semolina.
So if you ever find yourself in Akwa Ibom or Cross River, be sure to enjoy this soup in its truly native form. Enjoy!