Afang Soup

This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa Ibom State).This is made with afang leaves (ukazi) and water leaves, this two different leaves combines seamlessly to make a delicious looking afang soup

They are nutritious, medicinal and contain fiber that helps the body cells to function properly. Don’t let your focus be on just Foods alone, also make sure they are also healthy for consumption.

              Most people complain that vegetable soups are not easy to prepare, usually because it takes time to pick and slice the different leaves. But once you pass that phase, the rest is chocolate!

Sliced fresh water leaves (1kg)

1/2 cup of ground crayfish

Ground fresh Ukazi leaves (200g)

3 cubes of knorr (sweetener)

1 stock fish head (medium size)

2 medium sized dried or roasted fish

1.5 cups of palm oil

1 cup of Periwinkles (optional)

Snails (optional)

Salt and Pepper to taste (red fresh pepper)

Pkomo (Optional)

1-2KG of any meat of choice.  

How to Make Afang Soup

Assorted meat is the most suitable for afang soup but if you can’t find it in your location you can use any meat you can find. I used a combination of assorted meat and pkomo.
Wash the snails with lime juice or grape juice and be sure it is rid of its slimy fluid. The periwinkle (isam) are usually cleaned by the sellers, you just need to wash.
The ground ukazi leaves act as thickener for this soup, I use fresh leaves for all my soup but if you can’t find fresh stuff in your location, go ahead and substitute with the dried alternative. You can tell from the image above that the leaves are fresh.
Just go ahead and start parboiling the meat with all the necessary ingredients. (2 cubes of knoor, half cup of sliced onions, salt and other spice of choice)
Some people wash the water leaves before slicing them while other choose to slice them before washing; I prefer the later. Slice and wash the water leaves and set aside in a plastic sieve to make sure that water is properly drained away.
Most people don’t like trace of water in their afang soup, but to achieve this you may have to really overcook the water leaves or dry them in the sun. But I kick against those practices as it will likely improve the loss of its nutritional value. So I really don’t care about the extra water, as long as it is not too much.
Voila!

Soak the dried fish with warm water, remove the center bones and wash thoroughly with just water; also wash the stock fish head with warm water. Add them to the cooking meat and cook till they are soft and the pot is almost dry. Add the palm oil, crayfish and stir all together. Add the remaining cube of knoor, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.
Add the water-leaves; allow to simmer for 3 minutes before adding the ground ukazi. Stir all together, cover the pot and allow another 2 minutes and you are done with a delicious afang soup.
That is how to prepare afang soup, it can be served with fufu, eba, pounded yam, wheat. Any nice soft drink would be a welcome addition.