MY SUMPTUOUS AFANG SOUP||AM STILL IN #club5050 AFTER POWERING UP 400 STEEM ON SUNDAY, JUST 3 DAYS AGO|| 50% TO SF-CHARITYY

Hello friends, welcome back to my blog, today, I am going to share with you how I took my time to prepare my delicious afang soup which I enjoyed with garri. Have you prepared it before? I am an African and Africans, we love swallow especially with our favorite soup. My own favorite is afang soup among others.

This soup is prepared with a combination of leafs and other ingredients. It is mostly made of leafs without water. That is the little secret.

Afang soup is majorly eaten by people from Akwaibom and Calabar states. It is one of their major soups. I had been in love with these soup even before coming to dwell among them. The whole family enjoys eating it and so today, I decided to prepare a very delicious one for us.

INGREDIENTS

Ingredients	quantities
Afang (Ukazi)	1000g
Water leaf	700g
Stock	as desired
Periwinkle	2 milk cups
Fresh pepper	as desired
Palm oil	2 milk cups
Stock cube	as desired
Crayfish	500g
Salt	to taste

GALLARY

Since the soup is basically leafy soup, they are usually in large quantities because they also serve as thicker especially the Ukazi leaf.

Prepare procedures

First, I got my leafs ready. I sliced the leafs, both Ukazi or afang and the water leaf.

I then washed the water leaf thoroughly and set aside.

I grinded the afang leaf along crayfish and set aside

I then proceeded to get the stock ready.

I washed my meat and fish including the periwinkle into my cooking pot. I didn't add water only the ones that drained from the meat and every other thing I washed.

I pounded fresh pepper and added. Next, I added stock cube and salt, turned them very well inside the pot to make sure the ingredients touches everything. I also added onions

I placed the pot on fire to cook. The meat was well Cooke after a little while with just a very small water. At the end when the meat softened, the water had dried up.

I added the water leaf along with the afang leaf that contains the crayfish and covered the pot.

I allowed it to cook for just about 5 to 10 minutes. I checked it and then, it was great. I then added palm oil, salt to taste. I allowed it again for like 3 to 5 minutes, guess what? The soup was ready already.

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Very simple to prepare.

The only thing that takes time is getting the leafs ready. It was as simple as ABC. Perhaps you can try it out. Remember that the little secret is on not adding water. The water from the leafs is the only thing that is required so long as your meat or stocks are softened.

MY CLUB5050 POWERUP

I powered up in my wallet this past Sunday to help remain in club5050, here is the screenshot

I hope all African steemfoods community members will renew their membership of club5050 by powering up 50% ormore of their liquid earnings in SBD.

Thank you all for reading through

50% of this post payout goes to @sf-charity

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Cc:
@steemitfoods
@alicok07
@steemitblog

Best regards from me

@ngoenyi, African representative for steemfoods community.