Afang soup though originated from the people of Cross River and Akwa Ibom States in the South -South region of Nigeria is widely eaten in Nigeria.
Ingredients:
The Afang leaves (washed dried and sliced into thin pieces,
pound in a mortar or blend but not to paste)
Water leave (2 bunches to one bunch of Afang leaves)
Meat
Shaki
Kpomo
Smoked fish/stock fish
2 table spoons of ground crayfish
Optional- Periwinkle with shell (washed thoroughly and cut
at the bottom)
Palm-oil (half cup)
Method:
Wash meat, shaki and kpomo, season and cook till tender, add
the washed smoked/stock fish
Add crayfish stir and add oil, periwinkle stir and taste for
salt and adjust seasoning as desired.
Add water leaf, stir and finally the Afang (if you like onions,
add at this point,
Let it cook for 5 more minutes.
Serve with any
swallow of your choice.
Pictures:
