The Nigerian Afang Soup is native to the Efik people of Akwa Ibom and Cross River states of Nigeria but a great relish to people from other people groups throughout the country.
It is also a very nutritious soup prepared with a generous quantity of Waterleaf and the wild herbal Okazi leaves.
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Ingredients For Making Afang Soup
This would serve about ten persons or more depending on stomach size and all.
You are free to increase the size of the ingredients if you want to serve a larger number of people. You can also refrigerate the remainder in case you have a smaller family.
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Boil the beef and assorted pieces 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.
Add the palm oil, crayfish, and pepper and cover till it starts to boil.
Add the Afang (Okazi) leaves, waterleaf, and periwinkles. 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.
Use your periwinkles unshelled so you can enjoy sucking each of them out.
Your Afang soup is ready!
Tags: Afang Soup, Okazi
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