The African kitchen Show #4 (How To Cook Afang Soup) by goodybest

Good morning my healthy friends! It’s my delight to welcome you all to the fourth edition of The African Kitchen show. But first of all, how’s your day going? I trust you tried to eat healthy because we are what we eat, yes it’s as simple as "Garbage in Garbage out" If you ask me, I’m super excited already because today is Friday!

This week I prepared a sumptuous, inviting delicious soup for us, one-in-a-million soup, the favorite, yes I called it chop one chop two, haha meaning if you eat a plate you will surely demand another.

This soup is no other than The Afang soup.
The Ibibio and Efik people of Nigeria own this delicious soup.

The soup is made up of Afang leaves (gnetum africanum) and the water leaves. Trust me this dish is worth a trip for.

We the Ibibio and Efik people are so proud of this soup, We feature it quite heavily in our cuisine and celebrations and we cook the best food, yes there are no two ways about this. If you've grown up eating our meals then you will surely be disappointed to taste some other foods' goodness we’re being brought up with taste privilege. Afang soup is one of our delicious dishes you shouldn’t miss.

The Cameroon people called it Eru, there are some other names for it and you will learn about them in the comment section.

As I said before we feature these special soups in ceremonies and festivals be it weddings, funerals, naming of newborn babies, anniversaries, name it. We made this soup with seafood ingredients and assorted meats too.

HEALTH BENEFITS OF AFANG LEAF:

Afang is a dark leafy green so it’s low in fat and rich in vitamin C, iron, potassium, sodium, and magnesium it’s also particularly rich in vitamin A and high in dietary fiber.

It provides nourishment for pregnant women, especially those who do not have access to prenatal supplements afang is rich in folic acid and vitamin A, and it’s significant in providing the needed nutrients for both the mom and the unborn child. OKAY LET'S GET INTO COOKING.

INGREDIENTS NEEDED:

Afang leaves, water leaves, goat meat, cow skin, smoked fish, pepper, palm oil, periwinkles, shrimps, crayfish, stock fish, and seasoning cubes.

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PRE-PREPARATION:

• Slice your afang leaf using a food processor or mortar and pestle to pound it after slicing, and keep aside.

• Wash your water leaves and slice them and keep them aside.

• Wash your stock fish and cook it, add palm oil, salt, and seasoning cubes to it.

• Wash and season your meat with onions, pounded pepper, salt, and seasoning cubes to taste, Cook it to be tender.

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NOW TO THE COOKING:

• Wash your unshelled periwinkles and add to the the Cooked stockfish.

• Wash your smoked fish and put in the cooking pot.

• Pound shrimps and and and allow it to cook for some minutes.

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• Add your seasoning meats to the pot and allow it cook for some minutes.

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• Add the water leaf to the soup, stir it and allow simmering for some minutes.

• Add your grounded afang, stir the soup and allow it simmering for 2mins. Boom! Your soup is done!

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^{My Delicious Afang soup with Fufu}

Afang soup goes well with fufu,eba, or semovita. Note you can substitute water leaf with spinach if you don’t have access to water leaf. You need to give this enchanting soup a try and please don’t fail to let me know if you tried it. I hoped you like My Soup.

Five users @nsisongudofia, @adylinah, @okereblessing, @oguzvic, and @starrchris win two Tron token each for answering the quiz your reward has been sent to you. This week's trivia what is Afang leaf called in your language?

This is the 🔚 I wish you a delightful weekend!!! And don't fell to tell me how you see my meal, note I welcome 🤗 suggestions, contact me on telegram https://t.me/goodybestt. Bye see you next week!!!

Presented by:
❤️@goodybest

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