The Afang Soup: A Taste Haven of the Efik people
By Maha Olatokunbo
The Afang Soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves.
The Nigerian Afang Soup should not be confused with the Okazi Soup native to the people of Imo and Abia States of Nigeria. While Afang soup is prepared with basically vegetables, Okazi Soup is simply the Nigerian Egusi Soup cooked with thinly sliced Okazi leaves.
The Efiks are popular for their mouthwatering delicacies; amongst them is the popular Afang soup. The taste will keep you wondering. You can also have a taste of it. Here is the recipe for this great soup below. You can say that Africa is blessed with mouthwatering dishes.
Sliced Okazi/Afang leaves | handfuls
Red palm oil (about 1 drink glass)
Beef, Kanda and Dry fish
Tablespoons ground crayfish
Pepper and salt (to taste)
BEFORE YOU PREPARE:
Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In Nigerian markets, the seller of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water. Take a look at the ground Okazi leaves.
Grind your pepper and crayfish and cut the onions into tiny pieces.
HOW TO PREPARE:
Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.
Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!