4 SIMPLE STEPS ON HOW TO PREPARE AFANG SOUP

Hello Foodies,

Afang soup is a traditional Nigerian soup made from leaves of the forest plant 'africanum', known as Afang. It is mostly eaten by the Ibibios and Efik people of the southern Nigeria though
It is now a common delicacy in Nigerian homes with high nutritional values. This soup has turned out to be my favourite and the most interesting part of the soup is the feature of sucking the periwinkles from the shell. So sad that most people take out the snail from the shell but i think they just kill the fun by doing that. Try this soup this weekend and you wont stop eating! You will love it.
Below are the steps to prepare Afang soup.

INGREDIENTS

1 Pound of meat cleaned and cut into bit_sized pieces,

1 hot chills pepper

1 onion(chopped)

Periwinkle (a bowl)

2 pieces of dried fish (your best brand)

2 pound Afang leaves(cleaned and pounded with mortar and pestle)

1 pound water leave( cleaned and sliced)

1 cup dried prawn (pounded)

1 cup of red palm oil

Stock fish
METHOD

Step 1: Get a clean pit, wash and clean your stockfish properly and boil, then add already seasoned and boiled meat and simmer for five minutes. Add onion and chillies pepper. Reduce heat, cover, to stimmer.

Step 2: Wash the periwinkle properly with salt and warm water, boil for five minutes with little spice. Add the periwinkle, dried fish, and water leaf to the pot of stockfish. Cover and simmer for several minutes.

Step 3: Add pounded Afang leaves with the crushed dried prawns, add palm oil and simmer for five minutes till greens are completely soft and tender.

Step 4: serve soup with Fufu, pounded yam or Eba. Don't forget to take a cooled glass if wine. Yummy yummy!

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