How To Make Afang Soup On A Budget

Are you on a budget but your taste buds just keep yearning for that tasty Afang soup? Here is how to cook Afang soup on a budget and still lick your fingers in satisfaction.

This delectable soup originates from the Efiks, the majority population in Cross River & Akwa Ibom State. You can sample authentic delicacies from many Nigerian cultures and ethnicities regardless of your language, background, or ethnicity.

Afang, one of the exquisite Efik/Calabar cuisines is at the top of the list of meals to try out. They have mouthwatering cuisine that has the rest of us salivating. They also have Edikang-Ikong, atama, nsala, and a few other delectable soups in addition to this one.
Ingredient
Sliced fresh water leaves
Ground crayfish half cup
3 cups freshly ground ukazi leaves
Knorr cubes, three
1 head of stockfish (medium size)
2 medium-sized fish
Palm oil, 1.5 cups
Pepper and salt as desired.
Six fresh red pepper
meat
Method
The ukazi leaves should be ground; they serve as the soup’s thickener.
Add salt, two seasoning cubes, a half cup of thinly sliced onions, and your preferred spices to the meat to season it.
Slice the water leaves and place them in a sieve so that any extra water can drain.
The stockfish and dried fish should be cleaned before being added to the meat during cooking.
Stir in the crayfish and palm oil after adding them both. One seasoning cube, freshly ground pepper, the snails, and salt to taste should all be added. Cook for 3–5 minutes.
After adding the water leaves, boil for 6 minutes while stirring constantly.
the ukaz leaves, ground Stir everything together, cover the saucepan, and cook for an additional five minutes, stirring every two minutes. Your tasty afang soup is finished.
Serve with pounded yam, fufu, or eba.