Afang Soup

More than 1 year experience

Ingredient for Afang Soup:
I kg/21bs assorted meats (oxtail, tripe, ponmo, bokoto and bushmeat), 4 snails (washed with lemon or lime), 450g/1lb stockfish (pre-soaked), 450g/1lb dried fish (washed), 225g/8oz periwinkle (top and tail shell), 225g/8oz whole dry prawns (cleaned), 225g/8oz ground crayfish, 225g/8oz ground pepper, 1 medium onion, 450g/1lb afang leaves (washed, shredded and pounded), 1kg/21bs waterleaf (prepared and washed), 290ml/10fl oz Palm-oil; 600ml/1pt stock or water, 1 derika of periwincle and salt to taste.
Preparation
Wash the assorted meat thoroughly and place in a pot. Add the sliced onions, ground chillies and some stock or water. Cook for 30minutes. Meanwhile, remove the snails from their shells and wash with lemon or lime juice to remove slime. Wash the smoked dry fish with salt and leave soaking in boiling water for 5-8 minutes to kill any insect and loosen any sand or grit. Rinse out thoroughly with lots of cold water.
With the blunt end of a knife, top and tail the periwinkles and wash thoroughly. Add the prepared ingredients and the stock fish to the pot of meat, continue cooking for additional 10 minutes, adding more stock as required.
Finally, add the pounded Afang leaves, washed waterleaf and crayfish. Give it a good stir and bring to the boil. Add palm oil, add seasoning and allow to simmer for 15-20 minutes until the aroma fills the kitchen and the soup is well blended. Remove from heat, dish unto a plate and serve with pounded yam or fufu.

Tapping the benefit of Afang Leaf:
Afang tree ( Gnetum Africanum) is found mainly in the high forest region of west and central Africa particularly in countries like Nigeria, Cameroun, Democratic Repulic of Congo among others.
The leaf is used in the preparation of a special delicacy otherwise called Afang Soup among the ethnic groups in Akwa Ibom State and people of the greater part of southern and central areas of Cross River State.
Among the Igbos in east central Nigeria, Afang leaf is commonly referred to as Okazi.
However, the major distinguihing feature of Afang soup against the rest is that the delicacy is prepared mainly from the Afang leaf and water leaf ( thallium triangulare) blended with other necessary condiments.
Nutritional Value of Afang Soup
Afang soup has medicinal purposes for sore throats, nausea and loss of appetite.
It is a rich source of vitamins with loaded essential and non-essential amino acids. It also has anti inflammatory and anti- oxidant properties Go ahead and give it a try.
Afang leaf is dense in calories as a normal cup measure is said to contain 307 calories. This amount of calories, according to nutritionists constitute more than 15 percent of daily suggested intake of 2000 calories.
Pre- cooking steps involves in cooking Afang soup;
Step1: wash properly the goat meat, beaf, pomo, snail with potash, stock fish (in salty hot water for few minutes). Keep the goat meat, beef, pomo and snail meat in a cooking pot after they had been washed properly.
Step 2: wash, drain and slice the water leaves and Afang leaves. The sliced Afang leaves has to be grinded by using Mortar and Pestle.
Step 3: in a separate bowl, wash and dice onoin and some pepper.
NB: Do not forget to properly wash your hands before handling the food items. Also Periwincle is a most and it must be added, without it, it is not Afang soup.
Also slicing the Afang leaves require some skills which need to be learn by beginners.
How to prepare the popular Afang soup:
The following steps will guide you in preparing the Afang soup the way my people from Akwa ibom state prepare it.
Contact me on this because not following the proper steps can make the Afang soup insipid. It is the aroma of the soup that makes anyone to start having uncontrolled appertite. You need an instructor to teach you before you can really prepare Afang soup. I would advice non native of Akwa Ibom to add Afang soup in their cusine expecially for those that does food vendor business.

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Levels taught: Primary and Sss

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