Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, afang soup and pounded yam. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Afang soup and pounded yam is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Afang soup and pounded yam is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook afang soup and pounded yam using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Afang soup and pounded yam:
- Get leaves Afang
- Make ready leaves Water
- Make ready Stuck fish
- Take Dry fish
- Get Crayfish
- Make ready Palm oil
- Take Yellow pepper
- Make ready Onions
- Prepare Assorted meat
- Prepare cubes Seasoning
- Make ready For the pounded yam
- Make ready Yam
- Take 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.
Steps 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’s going to wrap it up with this special food afang soup and pounded yam recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
