When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. You can substitute a food processor for the blender if you prefer. When done, add the dry fish and cook for about 5 more minutes. It is also loved and devoured by non-indigenes as well especially when loaded with a combination of delicacies from both land and sea. Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam. Afang soup originated from southern Nigeria, like most soups from the region it's a earthy broth of meat and fish with vegetable simmered in. Afang soup, made by the Efik and Ibibio people that live mostly in the coastal states of Cross Rivers and Akwa Ibom (2 neighboring states out of the six Southern states that constitute the natively nicknamed ‘South South’ regions of Nigeria) is a stew made with Afang leaves and another common green leafy vegetable locally called waterleaf aka Malabar spinach. It is native to the Efiks (Calabar and Akwa Ibom). Afang soup is associated with the South-South people of Nigeria mostly Cross River and Akwa Ibom States. You can usually find it at health food stores. The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. La préparation est presque identique à notre #Eru national car comporte les mêmes ingrédients mais se cuisine de façon un peu differente. We use cookies to make wikiHow great. Afang Soup is of Nigerian origin–a much-celebrated recipe from the efik ethnic group in the southern part of Nigeria –and often served at ceremonial occasions such as weddings, child birth and … Now add the palm oil, crayfish and pepper. Oil compliments most vegetable soups like Afang and Edikang ikong. You can usually find the leaves and many of the other necessary ingredients at African grocery stores, but you don't need any special equipment beyond a pot to make this tasty soup. It is called okazi or ukazi by the Igbos. Most people don’t like a trace of water in their afang soup, that can be easily arranged, just try to squeeze the water leaves tightly before you add them to the soup. Afang Soup is a nutritious dish that is served mostly in the Southern and Eastern part of Nigeria. This is how my romance with the soup started; now I can talk and even give people Afang Soup recipe as I picked it from Akwa Ibom. This soup is a bit bitter and usually prepared with a combination of vegetables (Afang leaves and Water Leaves) this soup is also medicinal and the richest among vegetable soups of the Efiks/Ibibious in Nigeria. This soup is solid proof of the hedonistic superiority of Cross Riverian cuisine. The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. boil the meats with stockfish and smoked red prawns, wash and chop the water leaves, soak the Okazi leaves in hot water for a few minutes to soften and then pulverize (blend) in a blender to your tolerance level of smoothness. The Nigerian Afang Soup should not be confused with the Okazi Soup native to the people of Imo and Abia States of Nigeria. It is very nutritious, medicinal and native to the Efik people of Nigeria. Also known as afang leaves, okazi leaves are a dark green, leafy vegetable with a slight bitter taste that are usually found in Africa, Asia, and South American. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/25\/Make-Nigerian-Afang-Soup-Step-1.jpg\/v4-460px-Make-Nigerian-Afang-Soup-Step-1.jpg","bigUrl":"\/images\/thumb\/2\/25\/Make-Nigerian-Afang-Soup-Step-1.jpg\/aid9318672-v4-728px-Make-Nigerian-Afang-Soup-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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