It’s that time again … Learn A Skill Wednesday!
In today’s edition, we’ll be learning how to prepare what is a highly celebrated dish in Southern Nigeria, particularly Cross River State – Afang soup. It’s a very nutritious meal, thanks to its green okazi leaves and meaty stock ingredients.
Here’s its very simple recipe:
INGREDIENTS
- 4 cups afang (okazi) leaves, pounded
- 600g water leaf or spinach
- 1kg meat/chicken/goat meat
- 300g softened stockfish
- Dried fish
- 200g kpomo
- 4 cups periwinkle
- 6 chilli peppers
- 1 cup crayfish, ground
- 2 seasoning cubes to taste
- 2 cups palm oil
- 1 onion bulb
DIRECTIONS
- Boil the meat till soft. Then, add the stockfish, kpomo and dried fish
- Cook till you have about a cup full of stock in the pot
- Add the water leaf and cook for about 3 minutes
- Stir for a minute before adding the afang leaves, crayfish and the palm oil
- Cook for about 5 minutes, then season with Maggi cubes, pepper and a pinch of salt.
Serve hot with eba, pounded yam or a personal favourite, fufu.
Here’s how to make fufu:
- Bring water to a boil and then remove one and a half cup from the pot.
- Gently add and stir in fufu powder to the water. You can pour in the set aside water at this point while stirring.
- Knead the mixture into a smooth and elastic dough with a wooden spoon for about 10 mins.
Photo credit: Mamadish.com
About the Writer: Dora George is a Lagos-based writer who likes to learn new things every day. She is also an avid reader and food lover
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This article was first published on 20th May 2015
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