Afang Soup

Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare ), and an assorted selection of smoked fish, stock fish, meat and crayfish. Served with fufu, gari, or pounded yam, it is a truly delicious authentic African food.
It is a must in all ceremonies like child's birth, weddings, even funerals.
The appearance of afang soup might be a little threatening to new comers, but it is a very delicious soup and I am saying this from experience.
In the past, the afang leaves were only collected from the forest but in Nigeria, we now grow them even in our backyards.
Afang leaves (Gnetum africana ) can also be eaten raw as prepared by the Igbos in the popular African Salad "Ugba". The people of the republic of Congo also consume the afang leaves which they call "Mfumbwa".
Afang leaf is so named by the Efiks and Ibibios, Igbos call it "ukazi", "Eru" by the Cameroonians and "koko" in Congo.
The other leaf used in the afang soup is the water leaf or fame flower (Talinum triangulare ) which is found in many countries in West Africa, Central African, some southern parts of USA but mostly cultivated in Cameroon and Nigeria.

NUTRITIONAL VALUE

The soup, like all other African food soup, is highly nutritious, since it contains a copious blend of vegetables, fish and or meat, along with needed lipids, minerals and vitamins.
The Afang leaf itself serves as a dietary fiber which helps in proper digestion and gives a bulk feeling, vital for a good weight control diet. It also contains Vitamin A, fat, oil, and iron.

How to cook 

INGREDIENTS

- Afang leaves (Sliced and pounded/ground)
- Waterleaf
- Snail
- Beef
- Cow leg
- Dry fish (medium)
- Ground crayfish (a generous amount)
- Periwinkle (shelled)
- 8 fresh yellow peppers
- Palm oil
- Medium Stockfish (cut into size)
- Stockfish head
- 4 Cubed seasoning
- Onions
- salt to taste
Process
Chicken or fresh fish cannot used because of their strong flavour which might interfere with that of the Afang leaves which is the main ingredient of this soup. If you must use chicken or fresh fish then serve it separately.

Wash the meat, put in a pot and add 2 yellow peppers, onions, salt and 2 cubed seasonings and then cook until tender. Wash the stockfish, cook until tender. Wash snail with lime or alum.

Wash the meat, put in a pot and add 2 yellow peppers, onions, salt and 2 cubed seasonings and then cook until tender. Wash the stockfish, cook until tender. Wash snail with lime or alum.

Wash the dry fish with salt and leave to soak in hot water for 5-8 minutes to remove the sand. Wash the water leaf, slice and then wash again to remove the slime.

In a bigger pot add the cooked meat, stockfish, snail, periwinkle, washed dry fish, ground crayfish, ground yellow pepper, salt and cubed seasoning. Add very little water if necessary. Cook for about 10minutes. Add the washed waterleaf and cook for 5minutes, add palm oil and boil for 2minutes.

Finally add the pounded or ground afang leaves, cook for 2minutes, give it a good stir and allow to simmer. Remove from heat (do not overcook the afang). Serve with pounded yam, fufu or eba.