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They are various tribes in Nigeria, each tribe having unique delicacies. These delicacies portray their cultures wherever they go. Afang soup generally expresses identity. You don’t really have to tell people where you come from; telling them about the native soup will completely do the job.
Afang served with hot fufu is a combination I do not joke with; there is something more to it. It is not only eaten to satisfy appetites and hunger, but it also infuses a level of ease. Follow up as I take you on my adventurous journey of Afang soup, explore!
Afang leaves, also called Okazi by the Igbos, originate from the Efik kingdom of Cross River State and the Ibibio people of Akwa-Ibom State in the south-south region of Nigeria. It is particularly trendy among the Ibibio and Anang people.
In Africa, it is not only common in Nigeria. I discovered other Western and Central African Countries consume Afang leaves too.
It has a slightly smooth texture and could be mistaken for other traditional leaves like Atama and Editan leaves. They are washed, dried and sliced into thin pieces, then pounded with Pestle and Mortar or blended with a food processor.
Whatever method you use, ensure you achieve a slimy or slippery consistency. Cooking Afang soup is another way of including more greens in your food and can be obtained by adding water leaves, chunks of meat and other ingredients. It is served at home and mostly ceremonial events.
Afang has a lot of health benefits. It is a good source of amino acids (Glutamic acid, Leucine and Aspartic acid) and is rich in calcium, vitamins (Vitamin A and Vitamin C), Magnesium, and Iron. Particularly, it helps to build healthy bones as well as fight rheumatism. Afang leaves are low in fat and can calm constipation.
The brain’s proper functioning relies on glutamic acid, a fundamental source. It possesses a good amount of health benefits your body needs to function. Afang soup is safe for consumption.
It will be difficult to decode what this soup tastes like if it is merely described. When I meet people, especially my friends, and tell them about the local soup, whenever they get confused and do not know what I am talking about. Usually, I get to make them taste it. You can call me an Afang soup evangelist. lol.
The soup is known for its earthy flavour and has a slightly bitter taste and a sweet aftertaste.
They are no specific styles or methods for preparing this soup except that water leaves can be substituted with spinach. Calabar is one thriving and popular city in Nigeria, so people have linked the town’s name with the locals, their customs, and their food.
This is why Afang soup is nicknamed Calabar soup. There is no styling between the Efiks, Ibibios and Anangs. It comes with the same natural ingredients.
Some ingredients may not be found in most stores or places. However, some can be left out. Here are the Ingredients used for making Afang soup.
1kg Beef Cut In Large Sizes
2 Handful Of Stockfish Pieces
10 Pieces Of Cow Skin
12 Pieces Of Cow leg
Afang leaves( 5cups pounded)
4 pieces Red Pepper
If you love hot foods, you can mix yellow and red pepper. Yellow pepper has a special aroma.
50 cl Palm oil
4 Spoonful crayfish
Seasoning cubes
Chopped Onions
Onions can be blended as well.
Salt To Taste
Note: You can also infuse seafood like clams.
*Control the addition of water. Water leaves could be very tricky when cooked. It contains water already and could make your soup watery. I would advise you to use your stock and not add water again.
Afang soup goes down well with many types of combo, e.g. amala, pounded yam, wheat, lafun, eba and ground rice. Afang smoothly goes well with Fufu.
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