Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, afang soup and amala. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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.
Afang soup and amala is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Afang soup and amala is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have afang soup and amala using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Afang soup and amala:
- Prepare Afang leave (sliced and pounded)
- Take Waterleaves (washed and sliced)
- Prepare Goat Meat, kpomo, assorted
- Make ready Dry fish, stock fish, shrimps
- Get Crayfish(blended)
- Get Onions (diced)
- Prepare Pepper (blended)
- Prepare cubes Salt and seasoning
- Take Palm oil
- Make ready Yam flour
Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves. Ewedu is a delicious soup mostly associated with the Yoruba people of Western Nigeria. It is, however, a very popular delicacy in the country. Ewedu soup is made from the leaves of a Jute plant that is blended into a mucilaginous form such as okra soup..
Instructions to make Afang soup and amala:
- Wash and cook meat, assorted,kpomo and shrimps with onions, pepper, salt and seasoning cubes till quite done
- Put your cut waterleaves in a pot to cook out its water, when it has dried up add ur meat and stock, add crayfish, pepper, oil, stocks,shrimps, salt and cubes and stir, then carefully place dry fish on top and cover to cook for a little while, then add the pounded afang leaves, store and turn off heat immediately to keep it fresh. The heat of the pot will melted the leaves more.
- Put water in a pot, allow to boil and pour in ur yam flour gently till thicken then stir continuously till the powder is totally mixed and then add a little water and cover pot for it to cook and done properly afterwards mix the formed food wery well and serve with soup.
It is, however, a very popular delicacy in the country. Ewedu soup is made from the leaves of a Jute plant that is blended into a mucilaginous form such as okra soup.. Afang soup is a vegetable soup prepared with meat, stockfish, and. The afang leaves differentiates them since edikang ikong soup is traditionally made with water leaves and Ugu while afang soup is made with okazi and waterleaf vegetable. The type of water leaves used for afang soup back home in Nigeria is not easily accessible to me here so I would be using frozen spinach as a sub.
So that’s going to wrap it up for this exceptional food afang soup and amala recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be 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!
