DIY// LETS SEE WHAT YOU CAN CREATE/ AFANG SOUP

emmaprince (57)in Steem Kids & Parents • 3 months ago (edited)

I am pleased to bring to you yet another contest organized by @mesola. This is an exciting contest that will bring out the talent in us.

In this contest, i will be cooking a meal called Afang soup.

INTRODUCTION:
Afang leaf known as wild spinach in english and also known as ukazi leaf in the eastern part of Nigeria, is one of the most common green leafy vegetable. It is common amongst the cross riverians and akwa ibomites with no major differences in their method of preparation to the best of my knowledge.
Afang leaf contains nutrients like vitamin A & C, iron, calcium, minerals and antioxidants. It also comes with a lot of health benefits, I'll mention a few because it is the major ingredient.

HEALTH BENEFITS OF AFANG LEAF

SLICED AFANG LEAF

It eases constipation.
It helps in the treatment of sore throat and nausea
It helps in the control of blood sugar level in diabetic patients
It strengthens bone and teeth
It support heart health etc.

It is commonly combined with another leafy vegetable called water leaf.

Water leaf is another green leafy vegetable that compliments meals with afang being inclusive. Water leaf has some essential nutrients like iron, zinc, vitamin C, phosphorus, calcium.

HEALTH BENEFITS OF WATER LEAF

SLICED WATER LEAF

1.It supports bone health.
2.It supports eye health.
3.It aids in digestion.
4.It aids in weight loss.

MY INGREDIENTS

RAW INGREDIENTS

Afang leaf
Water leaf
Melon ( i added this because the water leaf was not sufficient)
Crayfish
Stock fish
Perewinkle
Roasted fish
Palm oil
Fresh pepper
Seasoning cubes
Salt.
You can use any protein of your choice.

MY STEPS IN PREPARATION
I washed the leafs and the perewinkle separately, i sliced the leafs separately and i pounded the afang leaf, i pounded the melon, crayfish and fresh pepper separately as well.I used warm water to wash the stockfish. I deboned the fish.

I rinsed the pot and put on fire with a little quantity of water inside, i put the washed stockfish inside and allowed it to cook until it was soft and the pot was almost dry.

I added the palm oil and crayfish and stirred, i added two seasoning cubes, pounded pepper and salt to taste and allowed it to simmer for some minutes.

I added the quantity of water i needed to use in cooking and allowed it to boil, after that, i added the perewinkle and pounded melon, covered the pot until they cooked properly.

I added the water leaf and allowed to cook. I added the roasted fish and stirred and allowed to cook as well. I added the pounded afang leaf, allowed to cook properly before stirring all together, I added a little quantity of palm oil again because afang leaf has a way of swallowing palm oil.

My afang soup is ready. You can serve with any swallow of your choice, i used mine with garri.

THE OUTCOME