This Afang soup recipe is a very popular Nigerian traditional soup. About 1kg of goat meat, 0.5kg of Stock Fish and 2 big African snails (Optional) It is prepared with Afang leaves aka Okazi (Gnetum Africanum) and water leaves (thallium triangulare) as the main ingredients. Ingredients For Cooking Afang Soup. I used frozen waterleaves and dried okazi. It is nutritious, rich in vegetable and protein. Put the beef in two cups of water with half the onions, one cube of maggi, some salt and one teaspoon of pepper. If you are on a diet and you are not sure if you can have some Nigerian soups because of the oil content and all, then this afang soup recipe is for you. Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), is a vegetable soup that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in Southern Nigeria. While it contains meat and seafood, the star of the dish is dried okazi -- or afang -- leaves. The soup is also a popular dish known by Nigerians. Okazi leaves are very tough so make sure you soak in warm/hot water (if you’re using dried) rinse very well and pound them. I … The last time I posted a recipe for Afang Soup was ages ago, and at that time, I did not realise that it was the Cameroon version. I just thought Joy, who taught me how to make the soup had given me an alternative to blending the Okazi leaves which I am not particularly a huge fan of. You could say they are a major powerhouse of Nigerian soup recipe. Afang soup is associated with the South-South people of Nigeria mostly Cross River and Akwa Ibom States. It is a dish popularly known by Nigerians and also some parts of Africa. Afang soup is cooked with waterleaves and Okazi leaves. It is one of the most popular Nigerian soups. HOW TO PREPARE AFANG SOUP. Nigerian Afang soup is a delicious dish that's native to the southern region of Nigeria. Afang soup taste is different from normal and vegetable soup because the vegetable leaves are different in texture and taste. This soup is a bit bitter and usually prepared with a combination of vegetables (Afang leaves and Water Leaves) this soup is also medicinal and the richest among vegetable soups of the Efiks/Ibibious in Nigeria. Boil 3 cups of water, and then pour in the dry, cut Okazi leaves. The soup is highly nutritious and medicinal. These are popular tribes based in the south south parts of Nigeria. Directions 1. As stay with the indigenes during my service year, I did learn the nitty-gritty of how the soup is prepared to taste the Akwa Ibom way. Afang soup is rich and packed with all the nutrients you need. 2. Afang soup is a common soup in many homes across these states. The Akwa-Ibom and Cross Rivers clan are known for their exceptional culinary skills especially their delicious soups. It originates from the Efik people from Efik kingdom in Cross River state and the Ibibio people of Akwa Ibom. Afang Soup is another Nigerian soup native to Cross river state people. Like Edikang ikong (recipe HERE), it is a two vegetable soup. Remove from heat and allow to soak. Afang Soup is a tasty, nutritious Nigerian soup, usually eaten among the Efiks / Ibibious people in Cross River and Akwa Ibom States. In that case, all you need do is reduce the amount of palm oil you use in cooking it. Follow the recipe and all included below and your highly nutritious Afang soup is ready. That 's native to the southern region of Nigeria to Cross River state and the Ibibio people of Akwa states. You need their exceptional culinary skills especially their delicious soups 0.5kg of Stock Fish and 2 big African snails Optional... 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