Afang soup

Afang Soup is a traditional Nigerian dish originating from the Efik ethnic group in the southern part of Nigeria. It is a type of vegetable soup that incorporates the use of the Afang leaf (Gnetum africanum), also known as Okazi leaf by the Igbos, and water leaf (Talinum triangulare).

Ingredients

The primary ingredients in Afang soup are the Afang leaves and water leaves. Other ingredients include palm oil, periwinkles, meat, fish, crayfish, pepper, salt, seasoning cubes, and water. The meat used can vary based on personal preference and can include goat meat, beef, chicken, or stockfish.

Preparation

The preparation of Afang soup involves several steps. The Afang leaves are first washed, sliced, and then pounded using a mortar and pestle until they have a slightly rough texture. The water leaves are also washed and sliced, but they are not pounded. The meat and fish are cooked with seasoning cubes and salt until they are tender. The palm oil is heated in a pot, and the pounded crayfish and pepper are added. The cooked meat and fish, along with the stock, are added to the pot. The water leaves are added next and allowed to cook for a few minutes. Finally, the pounded Afang leaves are added, and the soup is left to simmer for about 10 minutes.

Cultural Significance

Afang soup is a staple in the diet of the Efik and Ibibio people of Akwa Ibom State and Cross River State. It is often served at traditional weddings, festivals, and other cultural events. The soup is typically served with fufu, garri, or pounded yam.

Health Benefits

Afang leaves are rich in protein, amino acids, and dietary fiber. They also contain a variety of vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. The soup is therefore highly nutritious and beneficial to health. Template:Nigeria-food-stub

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