Afang Soup

"Afang Soup"

Afang soup is a very appetizing soup of the Cross Riverians in Cross River state. The Efiks in Cross River state particularly cherish it. The afang leaves has very unique flavors and when combined with the flavors of other ingredients like periwinkles, snails, stock fish, dry fish etc. make a very delicious and tasty soup. This Efik delicacy (afang soup) is a very rich Efik cuisine which qualifies be served during magnificent occasions like wedding ceremonies, chieftaincy coronation ceremonies and festivals etc.

INGREDIENTS:

- Afang leaves (Sliced and pounded)

- Waterleaf (prepared and washed)

- 6 Snails (washed with salt or lemon or alum, or lime)

- Beef or bush-meat
- Roasted Cow skin (kanda, kpomo)

- Dry fish (medium size)
- Ground crayfish (a generous amount)

- Periwinkle (shelled)

- Ground pepper

- Palm oil

- Medium Stockfish (cut into size)

- 5 Cubed seasoning

- 1 medium size Onions

- Salt to taste

HOW TO PREPARE

Wash the meat or bush-meat; then wash and cut the roasted cow skin (kanda, kpomo) and cut into several small bits, then put them in a pot and add some pepper, onions, salt and 2 cubed seasonings with a very little water; then cook until tender. Next, wash the stockfish and cook until tender. Meanwhile, remove the snails from their shells and wash with salt (or lemon or lime or alum) to remove the slime.

Wash the dry fish with salt and leave to soak in hot water for 5-8 minutes to remove the sand and kill any insect. Rinse out thoroughly with lots of cold water. Wash the water leaf, slice and then wash again to remove the slime. Using the blunt end of a knife, cut the top and tail of the periwinkles and wash thoroughly.

In a bigger pot add the cooked meat, stockfish, snail, periwinkles, dry fish, ground crayfish, some ground pepper, salt and 3 cubed seasoning. Add very little water if necessary. Cook for about 10 minutes. Next, add the waterleaf and cook for 5minutes, add palm oil and boil for 2 minutes.

Lastly, add the pounded afang leaves and cook for 2 minutes. Give it a good stir and bring it to the boil. Remove from heat and serve with eba, pounded yam, fufu or semolina.

Note:

(1) Do not over cook the afang leaves.

(2) It is not advisable to use chicken or fresh fish as their flavors tends to override the flavor of the afang leaves which is what makes the afang soup very tasteful.