HOW TO COOK AFANG SOUP

I heard a lot of people want to learn how to cook afang ..

The Afang Soup, like the Edikaikong soup is native to the Efiks and Ibibios, people of Cross River state and Akwaibom of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves.Generally most people say Afang soup is the same as the Okazi soup but that is so false ..Okazi Soup is simply the Nigerian Egusi Soup cooked with thinly sliced Okazi leaves.
Here are the ingredients for Afang soup..the ingredients just for a pot of soup..a medium sized pot .. 

• 600g Waterleaf or Spinach 
• 1kg Meat/Chicken/Goatmeat
• Rich meat stock
• 300g softened Stockfish
• Dried Fish
•  200g Kpomo
• 4 cups Perewinkle
• Chilli Pepper 
• 1 cup Crayfish, ground 
• Seasoning cubes to taste 
• 2 cups Palm Oil and the most important ingredient here 
• 4 cups of Afang leaves ,pounded 
  
  These are the Afang /okazi leaves..
  
  This is how it looks like when it has been pounded..note you cut the leaf before pounding ..remember to wash the leaves ..
  

 This waterleaf which you can find in any main market near you

This is perewinkle..called ''NFI'' mostly by the efiks and ibibios people

This is maggi ..I recommend maggi star for the preparation of this soup.
 Before cooking the soup,chop off the end of the perewinkles with a hard knife preferably the blunt end ..wash the perewinkles and put in a pot with salt water to cook..for about 5 to 10 minutes ..
then drain
cut the waterleaves into really small pieces ..they also cut it in the market if you do not want to go through such stress..wash,squeeze and drain ..
see the article on boiling  to know how to boil the meat ..remember to add water for your meat stock ..when the meat is soft add the stock fish and kpomo ..
In a seperate pot..preferably medium sized pot,make sure the pot is clean..put the waterleaf into the pot,add the dried fish,perewinkle,crayfish,meat and meat stock (there is already maggi,salt and pepper in the meat stock) add the palm oil into the  pot ..close the pot and allow to simmer for about 10 minutes.open the pot and taste for maggi ,and salt ..if its enough and the mixture is too thick you are free to add a little water ..use your basic kitchen instinct to do this ..when the soup is almost done add the pounded afang leaves and stirr leave to simmer for a minute..don't let the afang cook for a long while in the pot to ensure that the soup still looks fresh ..and your food is ready..serve with eba,pounded yam or fufu..basically anything you want to eat it with..well if you have any soup requests,any questions or any challenges cooking it,be sure to leave a comment ..I'd love you know your response .xx