Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), is a vegetable delicacy that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in Southern Nigeria.

Learning how to cook this soup has always been on my mind since I grew up believing that it was the sweetest and most cherished soup in this part of the country.

Without being taught by anyone, I watched my mummy do it, and before I could realize it, I was already doing it, and I did it effortlessly.

This discourse highlights the steps involved in preparing Afang soup.

Ingredients 

1. 15 cups Sliced fresh water leaves

2. 1/2 cup ground crayfish

3. 3 cups Ground fresh Ukazi leaves

4. 3 cubes knorr

5. 3 medium-sized dried or roasted fish

6. Soft cow skin (pomo)

7. Goat meat (optional)

8. 1.5 cups palm oil

9. Cup Periwinkles (optional)

10. Salt and Pepper to taste

11. 6 Red fresh pepper

12. 1 KG Assorted meat

13. Stockfish

Cooking Instructions (Step by Step)

1. Grind the ukazi leaves, it serves as the thickener for this soup.

2. Season the meat with a half cup of sliced onions, salt, two seasoning cubes, and another spice of choice).

3. Slice the water leaves and keep them aside in a sieve so excess water will drain away.

4. Wash the stockfish, and dried fish and add them to the cooking meat, allow them to cook till they are soft and the pot is almost dry.

5. Add the palm oil, and crayfish and stir all together.

6. Add one seasoning cube.

7. Allow to simmer for six minutes while you stir continuously.

8. Add the water-leaves.

10. Ground pepper, snails, and salt to taste, allow cooking for three to five minutes.

11. Add the ground Ukazi leaves.

12. Stir all together, cover the pot, and allow another five minutes, stirring every two minutes.

13. You are done with a tasty Afang soup. 

14. Serve with eba, fufu, or pounded yam 

15. Go with yellow or white Garri

Wih the steps above, you can prepare a delicious pot of Afang soup.