If you are like me that is not an adventurous person, when it comes to food and prefer to stick to meals that are accustomed to our taste buds, lol. …If you are in this my group, pls signify so we can have a WhatsApp group together. Most Nigerians will rather stick to the ethnic meals from their tribe and not try to go out of their comfort zone to try dishes from other tribes. So, today I will love to discuss about this lovely soup called AFANG, it is common among the Ibibio and the Anang people of Akwa Ibom and Cross River state whom have adopted this cuisine as part of their cultural identity. It is very nutritious and easy to prepare.
“First time I had this soup, was in Lagos, Nigeria…Gowon estate to be precise. There is this bar that sells beer, pepper soup, Nkwobi, Afang and all. My mum loves the Afang and yellow eba at this bar, so she sends me to get it for her. Most times I get to eat the leftovers, but we never prepare it in our house.
It’s my first time making this soup, I will let you know how it goes below…*finger crossed*
Let’s talk a bit about how nutritious one bowl of this goodness is…shall we?
- The leaves contain fat, unsaturated fat helps to maintain cholesterol level and absorb nutrients into the body.
- The leaves contain a lot of vitamins and minerals that aids the relieve of constipation because it has a high level of laxatives.
- Afang contains proteins that provides the body with amino acids which builds and repair muscle and other tissues in the body.
- Its high in insoluble fiber
- Spinach contains high amounts of nitrates, which have been shown to help moderate blood pressure levels and decrease your heart diseases.
- Spinach is also high in vitamin K1, which is known for its role in blood clotting.
- Assorted meat (pomo (cow skin), shaki (cow tripe), beef)
- Chopped onions
- Chicken bouillon cubes or Maggi Seasoning and salt
- Smoked fish
- Palm oil
- Okazi leaves
- Habanero peppers
- Soak okazi leaves in water for 10mins
- In a pan, boil meat with onions, salt, pepper, Maggi seasoning and salt until tender.
- Boil the shaki and pomo separately until tender.
- In a pot, combine all the meat, stock fish with the broth from the meat
- Chop spinach and okazi leaves with a food processor
- Pour in palm oil, crayfish and Maggi in the boiling pot of goodness. Cover and let it simmer for 5 mins.
- Add okazi leaves and spinach to the pot, then mix together.
- Let it simmer for 5 to 10 mins, adjust your seasoning if needed
- Serve with any swallow of your choice, but preferably Eba (cassava flakes meal)
Conclusion: I met some road bumps cooking this soup, lmao. …it was dried okazi leaves and it takes time before it softens and I did not blend it also, reason why it looks a bit dry. It was delicious regardless and I will love you to try it and give your feedback too.
WRITTEN BY REGINA AKINOLA
See you next week