Hey, we just need to take you to the full exercise now; we need to teach you how to cook Afang soup fully in this post.

As indIcated in my previous post about Afang soup, the delicacy is popularly eaten by the Efik and Ibibio people of Nigeria. 

Afang or Afang soup is a tasty soup that is cooked with Afang leaves, with a blend of softeners like waterleaf or spinach, and sometimes with melon.

Aside from being delicious, this soup is considered the most expensive soup in Akwa-Cross, but hey, that is not our concern on this page since we had already discussed that in the previous post.

On this page, I will introduce you to the various ways of preparing Afang soup. Kindly stay on this page while I get you the best recipe for our most esteemed soup within the ambience of Akwa-Cross.

How Afang Soup is Cooked

Did you leave the page in the intro? For those who left, tell them to return, and for those of you who are still here, luck has reached you already, and you are already a pro in Afang soup’s preparation.

We are beginning the cooking straight up but we need to begin by sampling ingredients. Yes, starting with the necessary ingredients is better so that you can get them ready before proceeding to the kitchen.

So, before entering the kitchen, you need to get the items that I will discuss in the heading below.

Ingredients Used in Cooking Afang Soup

Afang soup is prepared with a variety of ingredients. It is a fact that Afang soup is the Nigerian soup with the highest demand for ingredients. Its demand is higher than white soup and every other soup you can think of.

To prepare this soup, need to make an impressive budget that will cover the following items:

1. Afang

2. Water leaves 

3. Palm oil

4. Meat (preferably beef)

5. Dry fish 

6.  Stock fish

7.  Periwinkles 

8.  Kpomo

9.  Crayfish

10.   Dry pepper 

11.   Maggi or Onga cube

12.   Melon (optional or if you are not making use of water leaves.

How I Cook Afang Soup

This is the last part of this recipe, and we will follow the details step-by-step.

I cook my Afang soup within 30 minutes, if I should have all my ingredients bought and arranged by the foodstuffs’ vendors in the market.

But if I only buy the items in the market without preparing them, here is how I start the soup’s preparation.

I pluck the Afang leaves, arrange them and slice them. After slicing, I grind the leaves and add crayfish to it so that the whole product of the grinding will be released.

Next in line is the water leaves: I would wash, chop and rewash the chopped leaves to remove the slippery water. This process will help make the soup thick.

The periwinkles are the next thing, I would wash and keep them aside while proceeding to stem the already washed meat, fish, stock fish and kpomo.

Now everything is ready; the journey is halfway completed as I put the fish, meat, stock fish, kpomo, some quantities of pepper, maggi, oil, salt and the squeezed water leaves in the pot and put on the fire.

Shortly, the periwinkles are added and stirred until everything is done before I add the Afang leaves and additional palm oil, crayfish, maggi.

The Afang leaves would stay for just five minutes on the fire before the boiling pot is brought down. At this point, the soup is ready and can be eaten immediately or allowed to cool, depending on how I prefer it.

The recipe for Afang soup was helpful, right? Good one, what is your question for us? Kindly let us know in the section below. Also, do not forget to bookmark our pages for further reading.