Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, afang soup and pounded yam. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Afang soup and pounded yam is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Afang soup and pounded yam is something which I’ve loved my entire life. They’re nice and they look wonderful.
This delicious, hearty and loaded comforting soup is made with okazi leaves and waterleaf. It is popularly eaten in Nigeria with pounded yam and best served warm. Here is my take on how to cook Nigerian Afang soup. Afang soup with pounded yam or cassava fufu or eba should be a fundamental dish for those wishing to prevent premature aging, it is also highly recommended for children, youths, pregnant and nursing mothers, convalescing patients (people recovering from illness) and all those that need a supply of high-quality nutrients, prepared in an attractive and delicious way.
To get started with this recipe, we must prepare a few ingredients. You can cook afang soup and pounded yam using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Afang soup and pounded yam:
- Prepare leaves Afang
- Take leaves Water
- Take Stuck fish
- Prepare Dry fish
- Make ready Crayfish
- Get Palm oil
- Take Yellow pepper
- Make ready Onions
- Prepare Assorted meat
- Make ready cubes Seasoning
- Make ready For the pounded yam
- Prepare Yam
- Prepare Water
Afang soup can be eaten with any swallow of your choice but the best I hear is pounded yam which is the traditional swallow of choice. Where are my Ibibio and Efik peeps…. your input is needed here please. Swallow options to have with Afang Soup. Afang soup goes best with many types of firm fufu.
Instructions to make Afang soup and pounded yam:
- Wash the water leaves, drain in a colander and put aside. Pound the okazi leaves with crayfish till smooth put aside. Wash the meat thoroughly, put in a pot add water, slice onion, stuck fish and seasoning cubes cook till soft.
- Add dry fish, allow stock to almost dry then add palm oil. Add the water leaves. Add pepper and salt to taste allow to steam for 2 minutes. Bring down from heat.
- Put and slice the yam, put in a pot and allow to cook, then pound with mortar and pistol till soft.
Swallow options to have with Afang Soup. Afang soup goes best with many types of firm fufu. It is great with Eba, pounded yam, ground rice, oat fufu, and lafun. I do not prefer Afang with softer textured fufu like amala or elubo (a yam based fufu), but it is still delicious either way. Afang Soup 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 South-South Nigeria.
So that is going to wrap it up for this exceptional food afang soup and pounded yam recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
