AFANG SOUP

Like I love to say "I wouldn't post it if I haven't eaten it, or if I don't know some that has eaten it" This is one soup I haven't seen haters for it yet. Afang soup is known to be of Cross-Rivers, and Akwa-Ibom origin. I really like whoever came up with this soup. You must note that Afang soup is not cooked with a lot of water, since there's Water Leaf in it, which secretes most of the liquid in the soup.

AFANG SOUP

INGREDIENTS QUANTITIES

Beef 8 medium pieces
Stockfish head 1 Small size
Cow Skin 10 medium pieces
Smoked fish 1 medium pair
Perewinkle (I prefer the ones not in the shell) 2 cups
Afang leaves (Finely shredded and blended) 1 medium sized mudu (plastic container)
Water leaves 5 small bunches or heaps
Onion 1 bulb
Crayfish (ground) 4 tablespoons
Dry Pepper 1 tablespoon
Or
Fresh Pepper (preferable) 4 large size
Palm Oil 1 cup full
Maggi Cubes or
any of the cubed seasoning like Knorr 3 cubes
Water 2½ litres
Salt To taste


METHOD

Season the beef with a little salt, dry pepper and Maggi Cube.

Steam till water dries up. Add 1 litre of water, the stockfish head, cow skin and continue cooking for another 20 minutes.

Pound or blend the finely shredded Afang leaves till very fine.

Pick, wash and shred the water leaves finely.

Wash and debone the fish. Add the remaining water, the fish, crayfish, pepper, the remaining Maggi Cube and the periwinkle.

Stir and allow to boil for about 5 minutes.

Add the waterleaves, stir and cover the pot for about 5 minutes add the Afang and stir thoroughly.

Add the palm oil, Stir and cook for about 2 minutes.

Add salt to taste. Simmer for about 5 minutes.

Remove from heat and serve with Pounded Yam, Cassava Fufu, or Eba (Garri).