Chef Cee shows us the original way to prepare the popular Afang Soup.
[WATCH] The Original Way To Prepare Calabar’s Afang Soup
Afang soup, eaten by Efik and Ibibio people of Nigeria is a delicious stew made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach.
Afang leaf also called Eru in Cameroon and Okazi in other parts of Nigeria is a flavorful green leafy vegetable Gnetum africanum, that is commonly grown in West Africa and used in making different soups and stews.
Afang is one of the most common leafy vegetables in Nigeria and is also found predominant in Cameroon, Gabon, Congo and Angola.
Afang soup is quite the staple in the coastal cities of South Nigeria and is heavily featured in ceremonies and festivals of the Ibibio, Efik and other residents of the ‘South South’.
Ingredients
- Waterleaf
- Afang leaf
- Palm Oil
- Meat
- Snail
- Dry fish
- Fresh pepper
- Crayfish
- Seasoning cubes
- Goat meat
- Stockfish
- Ponmo
- Salt
- Onions
- Garri
See the video below for the preparation method!
