Afang (soup)
Afang Soup is a popular traditional dish originating from the Efik people of the Cross River State in Nigeria. It is also widely consumed in the Southern and Eastern parts of the country. The soup is named after the Afang leaf, a key ingredient in the dish.
Ingredients[edit | edit source]
The main ingredients used in the preparation of Afang Soup include the Afang leaf (locally known as Gnetum africanum), water leaves (Talinum triangulare), palm oil, assorted meat and fish, periwinkle (Tympanotonus fuscatus), stockfish, crayfish, pepper, salt and seasoning cubes.
Preparation[edit | edit source]
The Afang leaves are usually sliced and then pounded or ground to release the flavor. The water leaves are also sliced and used in the soup. The assorted meat and fish are cooked until tender and the stock is used in the soup. The periwinkle, stockfish and crayfish are also important components of the soup. The soup is seasoned with pepper, salt and seasoning cubes to taste.
Cultural Significance[edit | edit source]
Afang Soup is not just a popular dish in Nigeria, but it also holds cultural significance. It is often served at traditional weddings, festivals and other important events in the Efik culture. The soup is also known for its nutritional value, as it is rich in vitamins and minerals.
See Also[edit | edit source]
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