How to Cook Afang Soup with dry afang leaves | Niger...Nigerian Food TV
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Afang soup is a tasty nutritious Nigerian soup.This delicious Nigerian soup consists of a mixture of vegetables(Afang leaves and water leaves), assorted fish, assorted meat and spices .
The Igbo's version of Afang soup is known as Okazi soup , and it's very similar to Afang soup ,the only difference is that a soup thickener is added to Okazi Soup to increase its viscosity.
Afang Soup ingredients:
*100 gr beef or assorted meat
*20 gr Smoked fish
*Stock fish (optional)
*2 tablespoonful ground crayfish
*Fresh pepper(scotch bonnet/atarodo) or ground dried pepper
*Water leaves(or lamb lettuce as an alternative if you live outside Africa)
*Afang Leaves(okazi/ukazi leaves)
*500 ml Palm oil
*1 Stock cube(maggi/knorr or any one you have)
*salt to taste
Cooking directions for Afang soup
*Slice the water leaves and Afang leaves and set aside.If you are making use of dried Afang leaves, you can blend it .
* Cook the asorted meat and stock fish, Clean the dried fish and add to the cooked meat.
* Add the Palm oil, pepper, ground crayfish and stock cube. Mix well and then add periwinkles at the stage (that's if you have some). Cover and leave to cook for 10 minutes.
*Next , add the Afang leaves, leave to simmer for 5 minutes and then add the water leaves.Add salt to taste , simmer for 2 minutes and your Afang Soup is ready..Enjoy.
Afang soup is usually served hot with Eba, Pounded Yam, Fufu, Semolina, Amala, Wheat meal, Tuwo Masara or any Nigerian Bolus meal.
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