Saturday, 1 February 2014

Afang soup

Gnetum africana is a nutritional green vegetable in Nigeria and some parts of Africa. It is known to the Efiks and Ibibios as Afang, and the Igbos as Ukazi. It is highly valued for its delicious taste and nutritional value. Its leaves are used by some people as a mild laxative. It is high in fiber thereby preventing constipation. Afang can be prepared in several ways. This is just one of the ways I prepare it. Enjoy!

70g= about N700 Afang  pounded or ground
1 1/2 bundles  Water leaves washed and cut
6 fruits Pepper
1 cup Crayfish
1 bulb Onions
4 Stock cubes
1 1/2 cups Palmoil
1/2 kilo Meat
2 tsp Salt
 kpomo, Shaki, Stock fish

Soak your stock fish in some salt water to soften. About 20 minutes.

Wash meat, shaki and kpomo and put in a pot. Add one stock cube and a little sliced onions; cook for about 7 minutes. Add a teaspoon of salt and two cups of water and allow to cook until soft (If one gets significantly softer than the others, take it out and continue cooking the others).


Pound the pepper, crayfish and onions together. Put half of the pepper mix into the meat to cook with it.
When the meat is ready, add the palmoil and the remaining pepper mix, allow to cook for 3 minutes.

Add waterleaf, the remaining stock cubes and a teaspoon of salt. Cook for 2 minutes.

Put in your ground afang and stir properly. Cover the pot and allow to cook for 2 minutes. Don't over cook so the vegetables don't turn brown. Remove from heat and leave the pot slightly open for a few minutes. 

Serve with eba, pounded yam, or any swallow of your choice.

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