Dig Your Taste Fangs Into Afang Soup

BY GIFT UWAGBOE

AFANG soup originated from the Ibibio people of Akwa Ibom in southern Nigeria. This soup recipe they also have in common with their neighbors in Calabar, Cross Rivers; the Efik people. It is a vegetable soup, especially popular with the Ibibio and the Anang people of Akwa Ibom, which is also adopted by the Efik people as part of their cultural identity. Afang is highly nu­tritious as the leaves and recipe used to prepare this deli­cacy are top notch, tasty and available everywhere.

This soup is made with Afang leave also known as Okazi in Igbo or Wild spinach in English. Another vegetable is the Water Leaf. Periwinkle is also added.

Afang soup is quite the trademark in coastal cities of southern Nigeria and this is why she is heavily featured in ceremonies and festivals of Ibibio, Efik as well as other surrounding communities. These events include wed­dings, newborn babies christening or even funerals.

Cross River and Akwa Ibom are riverine states, hence most soups from here are made with some type of seafood and might include a variety of meat.

Health Benefits Of Afang Soup

Afang is low in fat, rich in Vitamin C, potassium, sodium, iron and magnesium, it is also particularly rich in Vitamin A and has very high dietary fiber. It can support weight loss, the presence of water leaf can help slow down sugar conversion. Afang supports cardiovascular health by im­proving blood flow and reducing blood pressure.

Afang is a good soup for pregnant women as it is rich in folic acid. It provides adequate nourishment for both mother and unborn child.

Ingredients

• Afang leaves (Okazi)
• Sliced water leaf
• Ground crayfish
• Roasted fish
• Stock fish
• Meat
• Pomo (optional)
• Periwinkle (optional)
• Seasoning, salt, pepper
• Palm oil

Okazi is mostly sold sliced in the market, so it’s just to grind it using a food processor or a manual grinder. This leave has to be ground or pounded before using it for the soup. Okazi acts as a thickener. The ratio for Okazi to wa­ter leaf in making this soup is 1:2. Water leaf is relatively more than Okazi.

Steps

1. Parboil the meat, add seasoning, onion, and then a small quantity of water
2. Slice your water leaf, wash and put it in a sieve so the water drains
3. Debone your fish, then add to the meat along with the stock fish. Cook till they become chewable, until the pot is almost dry
4. Add palm oil and stir together, add pepper, season to taste and allow to cook for five minutes
5. Add water leaf, allow to simmer for five minutes before adding periwinkles, ground Okazi and ground crayfish
6. Stir together, cover the pot and allow to cook. Stir every two minutes

Food is ready

Afang is best eaten with firm Fufu. It also goes well with Eba, pounded yam and wheat.