Post Image
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
You might also like:
This article was first published on 20th May 2015
Notice: Undefined variable: last_modified in /var/www/html/articles/wp-content/themes/cnhalptem/content-single.php on line 36

guestwriter

Comments (0)

Leave a Reply

Your email address will not be published. Required fields are marked *