Today, we take a trip to the South-South region of Nigeria to relish the great taste of Afang soup. Afang, though native to the Efiks of Nigeria has become a delight for many.
The leaves used in making Afang soup include wild spinach (Okazi) and water leaves. Okazi leaves are hot tasting and slightly bitter leafy vegetables hence an excellence source of dietary fibre.
Furthermore, the leaves help in controlling blood sugar in people with diabetics. Other medicinal benefits include the presence of amino acid, unsaturated fat, iodine etc.
- Okazi leaves (2 cups)
- 3 bunches of water leaves.
- 1 cup of palm oil.
- 6 medium size pepper (blend with 1 medium size onion).
- ½ kg each of beef and dried fish.
- 1 handful of fresh clean crayfish.
- 2 bouillon cubes.
- Salt to taste.
- Wash the water and Okazi leaves thoroughly.
- You slice the water leaves then blend the Okazi leaves with little water.
- Soak the dried fish in hot water to remove dirt.
- Season the beef and boil.
- When the beef is soft, add the dried fish, crayfish, pepper, palm oil and simmer for 2 mins.
- Now, add the water leaves and
- Salt and season to taste.
- Cook for about five more mins.
- And voila! Our Afang soup is ready.
So let’s get digging. You can enjoy with any swallow of your choice.
Remember to get all your ingredients at www.foodtrolley.com