What Afang Soup is Made of

What Afang Soup is Made of

Afang soup a popular Nigerian food which has its origin from the southern part of the country is one of the indigenous food in the country.

The afang leaf is also found in abundance in the southern part of the country, which is the main reason it is more popular in this part of the country. Akwa Ibom and Cross River state are the state well known to have the best recipe for cooking afang soup.

This post will be centered on all the ingredients that makes up the delicious afang soup that is highly sought after. The post contain two recipes and the ingredients used in each of them; one will be for cooking it with waterleaf and the other will be concerned with that of okro.

What Afang with Waterleaf is Made of

The most popular method of cooking afang soup is with waterleaf. This might be considered as the oldest recipe for afang soup. Along the course of cooking, some minor ingredients might be excluded as per individuals choosing.

Major Ingredients for Afang Soup with Waterleaf 

• Afang leaf
• Waterleaf
• Stockfish
• Dried fish/smoked fish
• Palm oil
• Fresh pepper
• Salt
• Seasoning (Maggi or Onga cubes)
• Crayfish
• Cow Skin
• Meat
• Periwinkle (shelled)

Minor Ingredients

• Periwinkle (unshelled)
• Snail
• Lobster
• Prawn (dried)
• etc

Note that per individual’s requirements, different types of fish or meat can be added to the soup.

Major Ingredients for Afang Soup with Okro

Cooking afang soup with okro is not very popular. Because of this, this type of afang soup might not be found in restaurants even in places like Akwa Ibom or Cross River state. This recipe is mostly used in homes for personal family enjoyment.

• Afang leaf
• Okro
• Stockfish
• Dried fish
• Palm oil
• Fresh pepper
• Salt
• Seasoning (Maggi or Onga cubes)
• Crayfish
• Cow Skin
• Meat
• Periwinkle (shelled)

For afang soup with okro, the major change is the removal waterleaf and the introduction of okro as a replacement.

The process of cooking both of them are slightly similar but the result is very different and both taste differently and unique.

Minor Ingredients

• Periwinkle (unshelled)
• Snail
• Lobster
• Prawn (dried) etc.

Things to Avoid When Choosing Ingredients for Afang Soup 

There are some things you need to take into consideration before buying the ingredients for your precious afang soup. Because a little mistake in your choice of ingredients can result in an undesirable result.

For Afang Leaf

• Avoid deeply green coloured afang leaves as most of the deep green ones turns out to be bitter. Always go for the light coloured ones instead.
• Also avoid overmatured leaves as this might sometimes turn out to be bitter as the deeply coloured ones.

For Waterleaf 

Care needs to be taken when buying waterleaf for your afang soup. If you have it in your garden you also need to follow this tips also.

• They should be fresh and greenish in colour
• Avoid the large leaves and go for the smaller leaves. The smaller leaves has a reduce quantity of slimy water in it.
• Avoid the yellowish to brown coloured leaves at all cost. That will change the taste of your precious afang soup and you don’t want that.

For Okro

Since okro is the major Ingredients when choosing to cook afang with okro, care should be taken when choosing the type of okro to use and also the quantity to be used.

• Always use fresh okro when preparing afang soup as the level of  freshness of the okro will contribute immensely to the overall result and sweetness of the soup.
• Use the okro in moderation. An average amount of okro should be used based on the quantity of the afang soup to be prepared. Don’t add too much okro to afang soup because it is not meant to be sticky.

Conclusion

Knowing the main ingredients for preparing afang soup is the most important step one needs to take into account when planning to cook this soup. If the required ingredients are ommited, it won’t end up as delicious as you expected or been heard of.

This is the main reason I have put together this post to highlight the major ingredients that afang soup is made up of.

Frequently Asked Questions

Can a Pregnant Woman Eat Afang Soup?

For ages now, pregnant women have been consuming afang soup and there have not been any report of complications or issues with the mother or foetus.

What is Afang Soup in Igbo?

The name afang is from Efik and Ibibio language. Igbo name for afang soup is Okazi Soup.

Is Afang Leaf Bitter?

Normally, afang leaf is not bitter. But if you use the more greener leaves,  the old or overmatured leaves you might feel a slight taste of bitterness when eating the soup.

Which Tribe has the Best Afang Soup?

Akwa Ibom and Calabar has the best Afang soup in the country when compared to other tribes.