Nigerian Local Soup

Hi, today we will be talking about a Nigeria food called vegetable soup popularly known as Afang soup.

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A particular tribe in Nigeria Efik (Akwa-ibom) precisely is well known for the food as their tribal soup. They use it in most occasions in Nigeria and it's well enjoyed by all.

Akwa-ibom people, located in South-south part of the country use the soup as their traditional soup, they serve it in places like traditional marriage/wedding, burial and other social gatherings that requires swallow 🤣🤣

Items used in preparing Afang soup:

Afang (ukazi)
Waterleaf.
Plam oil.
Crayfish.
Maggi.
Pepper.
Meat.
Stock fish.
Kpomo (Kanda).
Prewinkle.
Dry fish.
Snail.
Egusi/melon (optional).

Method of cooking:

Get your Afang leaf and slice it into small pieces.
Get your waterleaf, select the useful ones and throw away the stem, slice into small pieces, squeeze out the water or you parboil for 30 minutes. Grind the Afang leaf and set outside.
Then parboil The prewinkle, snail, stock fishing, dry fish, meat, kpomo. After the water leaf must have boil for 10 minutes, then you add the parboiled prewinkle, snail stock fish, dry fish, meat and kpomo, allow it to boil for five minutes.
Then you add pepper, Maggi, salt and palm oil.

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Allow it to boil for 5 minutes then you add the Afang leaf and all it to boil for 5 minutes.
Then! Food is ready, you can eat with semovita, garri or fufu (akpu)