Must Read !!! Best Way To Prepare The Native Afang Soup......

The Afang Soup, like the Edika Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians.  It is also very nutritious as the soup consists mainly vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal afang leaves. The Afang Soup should not be confused with the Okazi Soup native to the people of Imo and Abia States of Nigeria.  While Afang soup is prepared with basically vegetables, Okazi Soup is simply the Nigerian Egusi Soup cooked with thinly sliced Okazi leaves. Ingredients for Afang Soup  *400g sliced Afang leaves |  *about 4 handfuls 250g Water leaves.  *20 - 25 cl Palm oil (about 1 drinking glass)   *Beef, Kanda and Dry fish   *2 tablespoons Crayfish Pepper, Salt and Crayfish    *taste 2 Knorr cubes Notes about the ingredients 1. Great water leaves 2. Yes, you need that much palm oil. :) Before you cook the Afang Soup Preparing To Cook 1. Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced afang leaves. In Nigerian markets, the sellers of these sliced afang leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water. 2. Grind your pepper and crayfish into tiny pieces. COOKING DIRECTION...... 1. Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes. 2. Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang leaves, water leaves and periwinkle. When the afang leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready! 3. Serve with Garri (Eba), Semolina, FUFU or Pounded Yam. But I preffer eating it with FuFu.....