Afang soup is a delicacy of which ethnic group?
Afang soup is the delicacy of mainly the Akwa Ibom and Cross River States, that consist of ethnic groups such as Anang, Eket, Mbo, Ibibio, Oron, etc.
When we're talking about soup, Afang soup is the first choice in terms of making a complete delicious dish capable of impressing someone from cross river.
Today we're going to learn the basic tips how to cook delicious afang soup step by step.
Ingredients:
Afang leave
Water leave
Dry Fish
Periwinkle
Meat (any type, including goat meat)
Kpomo
Palm oil
Salt, Maggi, Pepper
Directions:
1. Cut the tip and bottom of the periwinkle, if it's in shell.
2. Wash it throughly with salt. You can put it in a kettle and shake it well.
3. Wash your meat, kpomo and dryfish. Place them in your cooking pot.
4. Spice it up with salt, peper, grinded onions and maggi.
5. Allow it to steam for five minutes.
6. Then add a cup of water.
7. When the meat is tender, wash your sliced Water Leave and pour inside.
8. After a few minutes, add alot of palm oil and your Afang leave. You can pound the leaves a little.
9. Spice soup with more salt, pepper and maggi while testing for taste.
You can eat with Pounded Yam, Semo, Fufu, Garri or any other swallow you love. Me I prefer pounded yam.
Enjoy your Soup.
.....
Written and Sent by Adaobi Kingsley.
Do you have a native meal or soup you want to be shared on Discussion Facts? Just send it on the contact page.
Afang soup is the delicacy of mainly the Akwa Ibom and Cross River States, that consist of ethnic groups such as Anang, Eket, Mbo, Ibibio, Oron, etc.
When we're talking about soup, Afang soup is the first choice in terms of making a complete delicious dish capable of impressing someone from cross river.
Today we're going to learn the basic tips how to cook delicious afang soup step by step.
Ingredients:
Afang leave
Water leave
Dry Fish
Periwinkle
Meat (any type, including goat meat)
Kpomo
Palm oil
Salt, Maggi, Pepper
Directions:
1. Cut the tip and bottom of the periwinkle, if it's in shell.
2. Wash it throughly with salt. You can put it in a kettle and shake it well.
3. Wash your meat, kpomo and dryfish. Place them in your cooking pot.
4. Spice it up with salt, peper, grinded onions and maggi.
5. Allow it to steam for five minutes.
6. Then add a cup of water.
7. When the meat is tender, wash your sliced Water Leave and pour inside.
8. After a few minutes, add alot of palm oil and your Afang leave. You can pound the leaves a little.
9. Spice soup with more salt, pepper and maggi while testing for taste.
You can eat with Pounded Yam, Semo, Fufu, Garri or any other swallow you love. Me I prefer pounded yam.
Enjoy your Soup.
Written and Sent by Adaobi Kingsley.
Do you have a native meal or soup you want to be shared on Discussion Facts? Just send it on the contact page.
