Everyone wonders how the Afang Soup taste so sweet on eating, even the aroma feels good and edifies life. The magic wonder is performed from the proper preparation of the soup with proper ingredients. This article provides step by step guides to prepare Afang Soup professionally for occasion and big events.
Let me walk you the procedures.
What is Afang Soup
Afang Soup is a popular Nigerian dish, particularly in the southern part of the country, and is prominently associated with the Efik and Ibibio ethnic groups of Akwa Ibom and Cross River states. It is a hearty and flavorful soup made primarily from the leaves of the Afang plant (Gnetum africanum) and various other ingredients.
Afang Soup is known for its distinct taste, combining the natural flavors of the ingredients with the earthy and slightly bitter notes of the Afang leaves. It is commonly served with a staple food like fufu, pounded yam, or Eba (Garri), which helps to balance the flavors and provide a satisfying meal.
The Sweet Afang Soup Ingredients
- Afang Leaves: The star ingredient of the soup, Afang leaves (Gnetum africanum) are the primary source of flavor and texture. They are typically shredded or finely chopped before adding to the soup.
- Water Leaves or Spinach: Water leaves (Talinum triangulare) are often used in combination with Afang leaves to enhance the flavor and texture of the soup. Spinach can be used as an alternative.
- Assorted Meat or Fish: Afang Soup can be made with a variety of meats such as beef, goat meat, cow tripe, or even chicken. Dried fish or stockfish (dried cod) can also be added to enhance the flavor.
- Palm Oil: This vibrant red oil is a crucial ingredient in Nigerian cuisine, including Afang Soup. It adds a distinct flavor and rich color to the soup.
- Crayfish: Ground crayfish is a common seasoning used in many Nigerian soups, including Afang Soup. It contributes a unique taste and aroma.
- Seasonings and Spices: Various seasonings and spices are used to enhance the taste of Afang Soup. This may include salt, bouillon cubes, pepper (such as chili or habanero), and other preferred spices.
- Periwinkle (optional): Periwinkles, small edible sea snails, can be added to the soup for added flavor and texture. This ingredient is optional and can be omitted if desired.
- StockFish
Testimony of a Fellow who Taste the Sweetness of Afang Soup
A few years ago, right after completing my university degree, I was called to Akwa Ibom through the Clarion Call program. The moment I saw Akwa Ibom in my assignment letter, I knew I was about to embark on a culinary adventure. And indeed, during my one-year sojourn, my expectations were surpassed. That’s when my love affair with soup began, and today, I can even share the recipe for Afang Soup, which I discovered in Akwa Ibom.
Speaking more about how to prepare Afang Soup, I was exhausted and famished when I finally arrived in Uyo, the beautiful capital of Akwa Ibom. Naturally, I headed straight to a restaurant. For my first dinner, I chose Afang Soup and Garri (Eba). Although I had never tasted the soup before, I decided to give it a try because countless people who had experienced it had always praised it as an incredible dish. As the soup was served, it looked exquisite and emitted a fantastic aroma. I eagerly took my first bite of Eba, dipping it into the soup. It took me by surprise. “Delicious” didn’t even begin to describe it.
As a young man who had spent most of his life in Yorubaland, none of their soups had ever tasted as good to me. During my service year, I immersed myself in the local culture and learned the specific techniques to make the soup taste authentic Akwa Ibom-style.
Wale Ogbonwumi
Steps to Prepare Afang Soup as Professional
- Step #1: Prepare the Ingredients:
Wash and chop the Afang leaves and water leaves or spinach. If using dried fish or stockfish, soak them in water to soften. Chop the onions and set aside. If using assorted meat, wash and cut them into bite-sized pieces.
- Step #2: Cook the Assorted Meat
In a pot, add the assorted meat, onions, and seasonings. Add enough water to cover the meat and bring it to a boil. Reduce the heat and let it simmer until the meat is tender. Skim off any foam or impurities that rise to the surface.
- Step #3: Add Palm Oil and Crayfish:
Once the meat is tender, add the palm oil and crayfish to the pot. Stir well to combine with the meat.
- Step #4: Add Afang Leaves and Water Leaves/Spinach
Add the chopped Afang leaves and water leaves or spinach to the pot. Stir everything together to ensure the leaves are well incorporated with the meat and other ingredients.
- Step #5: Simmer and Cook
Let the soup simmer on low heat for about 15-20 minutes (depending on the quantity) allowing the flavors to meld together. Stir occasionally to prevent sticking or burning.
- Step #6: Adjust Seasonings
Taste the soup and adjust the seasonings as desired. You can add more salt, bouillon cubes, or pepper to suit your preference.
- Step #7: Add Periwinkle and Dried Fish/Stockfish
If using periwinkle, add them to the soup at this stage. Also, if using dried fish or stockfish, add them to the pot and let them cook with the soup for additional flavor.
- Step #8: Simmer and Serve
Allow the soup to simmer for an additional 5-10 minutes to incorporate any added ingredients or thickeners. Once the soup is ready, serve it hot alongside a staple food like fufu, pounded yam, or Eba (garri).
Can you give it a try? Don’t eat alone after finish. Share it with friends starting from me.
—->READ ALSO: Cook/Chef at Crossover Restaurant
Conclusion
Afang Soup is cherished for its nutritional value, delicious taste, and cultural significance, making it a beloved dish among Nigerians and those who appreciate African cuisine.