Are you on a tight budget yet your mouth keeps hankering after that delectable Afang soup? Here’s how to make Afang soup on a tight budget while still enjoying every bite.
The Efiks, who make up the majority of the population in Cross River and Akwa Ibom State, are the source of this delicious soup. No matter what language, background, or ethnicity
you may be from, you can enjoy the real cuisine from many different Nigerian cultures and ethnic groups.
The top dish on the list to try out is afang, one of the excellent dishes from the Efik/Calabar region. They have delicious food that makes the rest of us salivate. In addition to this soup, they also have Edikang-Ikong, atama, nsala, and a few more delicious soups.
What you need:
Sliced fresh water leaves
Ground crayfish half cup
3 cups freshly ground ukazi leaves
Knorr cubes, three
1 head of stockfish (medium size)
2 medium-sized fish
Palm oil, 1.5 cups
Pepper and salt as desired.
Six fresh red pepper
Meat
How to Cook
The ukazi leaves should be crushed since they thicken the broth.
The meat should be seasoned with salt, two seasoning cubes, a cup of thinly sliced onions, and your choice spices.
To allow any extra water to drain, slice the water leaves and put them in a sieve.
Before being added to the meat while cooking, the stockfish and dried fish need to be cleaned.
After adding the crayfish and palm oil, stir them together. Add the snails, one spice cube, freshly ground pepper, and salt to taste. 3 to 5 minutes of cooking.
Boil the mixture for 6 minutes while stirring continuously after adding the water leaves.
Ground the ukaz leaves, combine everything, cover the pan and let it simmer for a further five minutes while stirring every two minutes.
Your delicious afang soup is done. It can be served alongside mashed yam, fufu, or eba.
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