Afang Soup and PregnancySince Afang leaves are very rich in folic acid and vitamin A, it is therefore considered healthy and nutritious for pregnant women and their unborn babies. During the first trimester in any pregnancy, babies direly need folic acid. While you can get them from the drugstore, I bet you would love them better in soups. 😀 So let’s make a delicious pot of afang soup, the list of ingredients below would make enough soup that would serve 6 persons twice. You can always refrigerate leftovers. Most people complain vegetable soups are difficult to prepare, usually because it takes time to pick and slice the fresh leaves. But once you pass that phase, the rest is chocolate! and no, I don’t eat chocolates. 😀 Sliced fresh water leaves (1kg) 1/2 cup of ground crayfish Ground fresh Ukazi leaves (200g) 3 cubes of knorr (sweetener) 1 stock fish head (medium size) 2 medium-sized dried or roasted fish 1.5 cups of palm oil 1 cup of Periwinkles (optional) Snails (optional) Salt and Pepper to taste (red fresh pepper) Pkomo (Optional) 1-2KG of any meat of choice.
PreparationAssorted meat is the most suitable for afang soup but if you can’t find it in your location, you can use any meat you find. I used a combination of assorted meat and pkomo. Wash the snails with lime juice or grape juice and be sure it is rid of its slimy fluid. The periwinkle (isam) are usually cleaned by the sellers, you just need to wash. The ground ukazi leaves act as a thickener for this soup, I use fresh leaves for all my soup but if you can’t find fresh stuff in your location, go ahead and substitute with the dried alternative. You can tell from the image above that the leaves are fresh.
How to Cook Afang SoupJust go ahead and start parboiling the meat with all the necessary ingredients (2 cubes of knorr, half cup of sliced onions, salt and other spice of choice) Some people wash the water leaves before slicing them while others choose to slice them before washing; I prefer the latter. Slice and wash the water leaves and set aside in a plastic sieve to make sure that water is properly drained away. Most people don’t like a trace of water in their afang soup, that can be easily arranged, just try to squeeze the water leaves tightly before you add them to the soup. Soak the dried fish with warm water, remove the center bones and wash thoroughly with just water; also wash the stockfish head with warm water. Add them to the cooking meat and cook till they are soft and the pot is almost dry. Add the palm oil, stir all together. Add a seasoning cube, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes. Add the water-leaves; allow to simmer for 5 minutes before adding the periwinkles, ground ukazi, and ground crayfish Stir all together, cover the pot and allow simmering for another 5 minutes, stirring every 2 minutes. That is how to prepare afang soup, it can be served with fufu, eba, pounded yam, wheat. Any nice soft drink would be a welcome addition. There are other delicious efik soups that you may wanna give a whirl, compare Edikang-Ikong
How To Make Afang Soup Recipe and Video.
Afang Soup Recipe
Afang soup is good for men, women and especially recommended for women during pregnancy. This soup has since topped the list of my favorite Nigeria soups. I think you are going to love it the moment you try it.
- 15 cups Sliced fresh waterleaves
- 1/2 cup of ground crayfish
- 3 cups Ground fresh Ukazi leaves
- 3 cubes of knorr (sweetener)
- 1 stockfish head (medium size)
- 2 medium-sized dried or roasted fish
- 1.5 cups of palm oil
- 1 cup of Periwinkles (optional)
- Snails (optional)
- Salt and Pepper to taste
- 6 Red fresh pepper
- 2 KG Assorted meat
- Grind the ukazi leaves, it acts as the thickener for this soup.
- Season the meat with a half cup of sliced onions, salt, two seasoning cubes and other spice of choice)
- Slice the water leaves and set aside in a sieve so excess water will drain away.
- Wash the stockfish, dried fish and add them to the cooking meat, let them cook till they are soft and the pot is almost dry.
- Add the palm oil, crayfish and stir all together. Add one seasoning cube, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.
- Add the water-leaves; allow to simmer for 6 minutes while you stir continuously.
- Add the ground ukazi leaves. Stir all together, cover the pot and allow another 5 minutes, stirring every 2 minutes.
- and you are done with a delicious afang soup.
- Serve with eba, fufu or pounded yam