How to Cook Afang Soup with Goat Meat

Method of Cooking Afang Soup with Goat Meat

Afang soup is a very unique delicacy in Nigeria, and this have prompted many individuals and chefs to try out many ways of cooking the soup, with the sole aim of bringing out a more delicious taste.

There are two major methods one can cook afang soup. From these two methods, you can modify it based on other ingredients you chose to use while cooking the soup.

This post, I will be centered on how to cook afang soup using goat meat as the major meat in the soup. Goat is in abundance in Nigeria, that’s why most people prefer to cook their meal using the tasty meat gotten from thess goats.

Ingredients for Preparing Afang Soup Using Goat Meat

When planning to cook afang soup using goat meat, other ingredients for this soup still holds. The only thing you’re changing will be the meat which this time, you are using goat meat.

The ingredients are:

• Afang Leaves
• Waterleaf
• Cowskin
• Goat meat
• Stockfish
• Palmoil
• Dryfish
• Pepper
• Salt
• Periwinkle
• Seasoning cubes
• Crayfish

Prepping the Ingredients

Afang Leaves

Wash the afang leaves thoroughly to remove any dirt and sand on it. Proceed to cut the leaves to slices and grind it completely.

Afang leaves

Waterleaf

Also wash the waterleaf with enough water to remove the sand off it. Because of the nature and height of this plant, there’s always sand attached to the leaves.

Waterleaf

Ensure you wash it multiple times to remove all the grains of sand in it, because you won’t want your soup to be sandy at the end of the day.

Goat Meat

Cut your meat into preferred sizes. Add salt, pepper and some seasoning cubes and allow it to cook. Cook the meat adequately for a softer finish.

Alternatively, you can decide to add the stockfish and dry fish to the meat and cook them together.

Cowskin

If using the fresh cowskin, also cook it before adding it to the soup. This will ensure the cowskin is softer and you won’t be stressing your teeth will enjoying your soup.

Ponmo (Cowskin)

Cooking Afang Soup With Goat Meat

It’s time to finally put the pieces together for a delicious mouth watering afang soup. Using the meat you cooked, add the cowskin, and bring it to boil.

Proceed to add the waterleaf and allow it to boil for some minutes. Then add salt, seasoning cubes, any additional fish you want to add, crayfish, periwinkle, palmoil, and allow it to boil adequately for all the ingredients to mix well.

Note: You don’t need much water for afang soup that is prepared using waterleaf. The water you used to cook the goat meat is enough to cook the entire soup. Only add additional water if the soup is too thick.

Once the soup has boiled completely, taste for salt and other ingredients if it’s added in the right proportions. Then proceed to add the grounded afang leaves.

Grounded afang

Stir it thoroughly for a perfect blend. You can add additional oil at this point if after adding the afang leaves it looks too greenish.

Cover the pot and allow it to boil for some minutes. Then your afang soup is ready to be served.

Afang soup with goat meat

Conclusion

Cooking a delicious meal is a very satisfying experience, especially if it comes out as expected. Cooking afang soup is not as tough as some people think it is. If you are not from Akwa Ibom or Cross River state, you might just need a little guidance and you are good to go.

Afang soup is one of the easiest food to cook and it’s popularity in restaurants across the country can also be attributed to this. In this post I have broken down the dreaded process and simplified it step by step for the understanding of everyone.

After going through this post, you will be more than qualified to cook afang soup using goat meat on your own with little or no assistance. Happy cooking!

Frequently Asked Questions

How Do I Cook Afang Soup Akwa Ibom Style?

If you want to cook afang soup using Akwa Ibom style, you just need to follow the steps discussed in this article.

Is There any Difference Between Afang Soup and Okazi Soup?

They are one and the same leaves used in preparing both soup. Okazi is the Igbo name for Afang which is the name in Ibibio and Efik.