How to Cook Afang Soup As A Bachelor

Today, I would like to share with us the easiest way to cook afang soup especially if you're a bachelor like myself. Afang soup is native to the Ibibios, Efik and generally people from Akwaibom and Cross-River States of Nigeria but enjoyed by all Nigerians. The soup is also very nutritious as it consists mainly of vegetables. Personally, I don't mind eating  this soup every day. So lets go

Ingredients For Afang Soup

• Waterleaf
• Stock Fish
• Afang/Okazi 
• Palm oil
• Kanda
• Goat meat
• Crayfish and pepper
• Maggie cubes
• Salt
• Periwinkles
• Onions
• Smoked fish

Before You Start Cooking

1. Wash drain and slice the waterleaf  into tiny pieces, grind or pound the sliced afang leaves. However, the sellers of the afang leaves in the market can help you to slice and grind the afang leaves before taking it home.
2. Cut the onions into tiny pieces, grind your crayfish and onions, wash the stock fish and probably boil it for a while to soften it a bit, wash your smoked fish as well.

Cooking Directions

1. Boil the goat meat, kanda and stock fish with the diced onions, pepper and stock cubes in a very small quantity of water.  When done, add the smoked fish and cook for about 5 more minutes.
2. After the peppers have properly cooked into the meat, add the periwinkles then the vegetables - the water leaves should be hand squeezed to remove excess water, add the afang leaves.
3. Allow the vegetable to boil for around 10 minutes or so on a medium heat to soften the vegetables - bear in mind that spinach easily gets soft when immersed in heat.
4. Add a cup of palm oil, taste for salt and add some if necessary. Allow all to boil together for another few minutes while you gently mix all content from top to bottom and around. 
5. Leave to simmer for about 5 minutes. Your afang soup is ready.

You can enjoy your afang soup with fufu, semo, eba, and wheat.