See How to cook Afang soup (fresh& dry leaves method provided)

 

Every great cook knows that the way to many men’s (women sometimes) heart is through their belly…mhum. So, to help you achieve that goal of being a great cook, we have decided to teach you how to make Afang soup, one soup that every Nigerian would give whatever it takes to have a taste, myself for one. oh….how I love this soup! The soup has its orign from Cross River state located at the  southern part of Nigeria. Here, take a look at how you make this special soup and try it out!

THE INGREDIENTS

1. 500 grams Afang leaves (also known as Ukazi leaves)
2. 1 kg fresh water leaves (use lamb lettuce as substitute)
3. Assorted meat (beef, ‘pomo’, ‘shaki’, ’roundabout’ e.t.c)
4. Stock fish
5. Dried/Smoked fish
6. 1 handful periwinkle (optional)
7. 2 tablespoonful ground crayfish
8. 200ml palm oil
9. 2 stock cubes/seasoning
10. Fresh or ground chili pepper to taste
11. salt to taste

FOR STEPS WATCH THIS VIDEO