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This is How We Cook Afang Soup in Calabar (See the Process Here)

Richiehenshaw 2d

Afang soup is one of the most notable soups that Calabar people are known for. The sweetness of this soup has made it to be loved and appreciated in every part of Nigeria and beyond.

Afang soup is one of the most popular soups in Nigeria, and it has become an important item on the menu of every restaurant in the country.

There is hardly any restaurant in Nigeria that doesn't sell afang soup, and whenever it's on the menu, it's price is usually one of the highest on the menu.

Most people in Nigeria have eaten afang soup, and some have even gone as far as cooking it in their homes. But for some, no matter how hard they try, they don't seem to be able to really cook the soup the way Calabar people do it.

So in this article, I want to share with you the simple processes of cooking afang soup the way we do it in Calabar.

First of all, you need to get your recipes right, and they are - afang leaves, waterleaf, meat, smoked fish, cow skin, stock fish, periwinkle, crayfish, pepper, maggi, salt, and palm oil.

There is a very important impression I need to correct. Some people are fond of using onions in afang soup, but you should know that it is very wrong. You don't need onions in afang soup.

Once you've gotten your recipes ready, the next thing is to get them ready. Proceed to pound the afang, but over pound it, if not you will not get the desired taste of the soup.

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But there are people who also prefer using knife and cutter to chop the leaves into very tiny bits, instead of pounding it. Like in the photo below:

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If you do that, it will still turn out well, and you will get the desired result.

Then your waterleaf:

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Pick it carefully, and wash thoroughly. You know sand always sticks to the back of leaves, so make sure you wash very well, to get rid of the sand. You don't want sand grains to come and spoil efforts.

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After that, chop the waterleaf, and cover it in one place.

Next is your meat, smoked fish, and cow skin and periwinkle.

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If you have snails you can also add. It helps add more taste to the soup.

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Steam all of them together with enough pepper, salt and maggi. Allow the pot on the fire for sometime, so that those condiments can enter inside them.

While the pot is on the fire, you can use that opportunity to pound your crayfish.

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When you check and see that those items are well steamed, add small water, then add the waterleaf to the pot. Cover it, and allow on the fire for about 5 to 10 minutes.

Then add your afang to the pot, and add the ground crayfish. Check the taste, and see if there's any need to add more pepper, salt or maggi. If there is, then add the items that are lacking.

At that point, add the palm oil and cover the cover, and allow it on the fire.

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Allow the soup to cook for about 5 minutes, then put it down. Your afang soup is ready. You can use it to eat fufu, eba, pounded yam, or any swallow of your choice.

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So tell me, are you going to prepare this too in your home? Or if you have prepared it before, did it turn out well? Was it delicious?

Share your experience with us. Also like and share, so that others can benefit from it too.

Source: opera.com
The views expressed in this article are the writer's, they do not reflect the views of Opera News. Read more>>
Top Comments
NaomiNature · 06/26/2020
but y does every one wants to teach afang soup .please if u r not from akwa ibom or cross river or if u r from there but u r aje butter pikin no talk about our soup again bcos it's for important ppl like us
GUEST_JN9ZX7qRK · 06/26/2020
we in calabar do not put periwinkle our own so don't generalized it

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