AFANG SOUP: Part 2 Episode 1

Happy social isolation and welcome back Naija foodies to Part 2: episode 1 of our Afang soup series.

Today we will be presenting the complete and detailed recipes of the variations of Afang soup previously discussed in the first part of this series. Hopefully after the end of this first episode, my beloved foodies will utilize this knowledge, prepare this mouth watering delicacy, kick back with a refreshing drink and relax with family.

IBIBIO/ANANG RECIPE

In view of our previous post, we had discussed the unique difference of this particular recipe which sets it apart from the Calabar recipe.

PREP TIME: 30mins

COOKING TIME: 1hr

TOTAL TIME: 1hr 30mins

Afang 500g/ 2 bunches (ebek locally)
Water leaf 1kg / 4 bunches
Meat of choice 300g
Kpomo / Canda 200g
Snails 100g or as desired (optional)
Periwinkles (unshelled) 2 cups
Smoked dried fish 2 large sizes
Stock fish 2 large heads and a bit of flesh
Fresh scotch bonnet pepper 3tbsp
Dry pepper (cayenne pepper) 3tbsp
Grounded crayfish 2 cups
Palm oil 3 cups
Onions 1 large bulb
Bouillon cube 5 cubes
Salt to taste

PREPARATION

Wash and prepare afang either by cutting into thin strips and pounding using a mortar and pestle or by grinding a manual grinding machine.
Wash and dress meat , kpomo , stock fish and dried fish
Cut and wash unshelled periwinkles till clean
Braise all orishirishis or assorted excluding stock fish and dried fish with 3 bouillon cubes, 2 sachets of kitchen glory seasoning powder (beef or goat and fish), 3tbsp of fresh pepper/ scotch bonnet/ habenaro pepper, tbsp of dry pepper, diced onions and salt to taste.
Cook for 15mins till tender and stock reduces and thickens
After 15mins add one cup of water to the meat stock, allow to boil then add sliced waterleaf mixed with a little bit of onions, powdered crayfish (divide into two portions), and 1 cup of red oil and allow to steam for 2mins, then add both dried and stock fish.

Add afang, taste fir adjustments, add remaining crayfish, 2 cups of red oil, bouillon cubes and salt to taste if needed.

Stir pot and allow simmering for 2mins then bringing down

Served with any starchy swallow of choice i.e. eba, Santana (fufu), semovita, wheat or pounded yam.
Afang soup can be served with any chilled drink i.e. water, zobo, beer, fruit cocktail or palm wine.

CALABAR RECIPE

Afang 500g
Waterleaf 1kg
Meat of choice 2oog
Kpomo 150g
Smoked dried fish 2 medium sizes
Stock fish 2 medium sizes
Fresh prawns 2 cups
Snails as desired
Shelled periwinkles 2 cups
Palm oil 3 cups
Bouillon 5 cubes
Powdered crayfish 3 cups
Fresh pepper ½ cup
Dry pepper 2tbsp
Salt to taste

PREPARATION

Method of preparation in this recipe is similar as that of the Ibibio recipe excluding the presence of both onions and unshelled periwinkles. As earlier discussed in our previous post, the Efik will substitute the unshelled periwinkles for the shelled as well as including snails and fresh prawns.

Same as the Ibibio recipe, this could also be eaten with any starchy swallow and any refreshing drink of choice.

GROUNDNUT/PEANUT SOUP

This is the afang soup version of the Atam and Ejagham communities in Northern Cross River. It should not be confused with the Omisagwe soup cooked by the Etsako people of Edo state. The latter is cooked with ugwu, bitter leaf or spinach while groundnut afang as the name implies is cooked with afang or ukazi.

RECIPE

Groundnut paste 3 cups
Dry afang or fresh 2 cups
Meat of choice 1kg
Kpomo 300g
Smoked dried fish 2 medium sizes
Stockfish 2 medium sizes
Fresh pepper 3tbsp
Dry pepper 2tbsp
Onions 1 medium bulb
Hot leaf/ etikeni a handful
Crayfish ½ cup
Bouillon cube 4
Waterleaf(optional) 1 small bunch
Dawadawa/African locust beans 1 cup
Salt to taste
Kitchen glory or Onga seasoning powder 1 sachet
Snails as desired (optional)

PREPARATION

Clean and prepare meat, kpomo, snails, stockfish, dried fish and braise for 10mins

Wash and slice afang into thin strips

Fry groundnut paste for 3mins in heated red oil with diced onions
When assorted becomes tender , add waterleaf(optional for a more watery soup but if soup is desired thicker then it might not be used) , crayfish and groundnut paste to the meat stock
Check for adjustment then add dawadawa and allow to simmer for 1 min
Then add afang and hot leaf to the mixture and allow to simmer for 2 mins (time could be shorter if a more chewy afang is desired.
Then bring down pot and serve hot alongside any starchy swallow of choice, rice or yam and refreshing drink.

EGUSI AFANG

The egusi afang is similar to the groundnut afang with the difference of using egusi instead of groundnuts or peanuts; hence the above mentioned recipe could still be used for egusi afang.