My First Attempt At Making Afang Soup
Schooling in Akwa Ibom has exposed me to several dishes.
Just as I’m fond of saying "If you can’t speak the language, eat the food".
I'm not culinary inclined but so long as it's learnable, I try to learn it.
I've been around people who make Afang soup but have never dared to make it myself until yesterday.
Afang is a native African vegetable. Different countries and tribes in Africa have various names for it.
In Cameroon, it's called 'Eru, Okok, m'fumbua or fumbua'. In Angola, Congo and the Central African Republic it's generally known as 'Koko', while in Nigeria, the Igbos call it either 'Ukazi or Okazi' and Akwa Ibomites call it Afang.
Afang soup, however, is a native dish of the Akwa Ibomites, just as Amala and Ewedu are native to the Yorubas and Ukazi soup to the Igbos.
Given that Afang leaf is called ukazi by the Igbo people of Nigeria, it may be easy to conclude that Afang soup and Ukazi soup are the same thing.
Smart thinking, but you're wrong.
Both soups have distinctive methods of preparation and require certain different major ingredients.
While waterleaves are used in making Afang soup, you won't find it in Ukazi.
For my first time making Afang soup, here's how I made it;
INGREDIENTS
- Grounded Afang leaves
- Chopped waterleaves
- Grounded crawfish
- Beef
- Periwinkle
- Seasoning cubes
- Grounded pepper
- Cow skin (kpomo)
- Dried fishes
- Palm oil
- Salt
METHOD
- Like every soup I’ve learned to make from mom, first, all proteins go into a pot containing a measuring beaker-sized amount of clean water.
- Then 2-3 cooking spoons of palm oil follow, along with some seasoning cubes, your grounded crawfish and pepper, and some salt.
- Allow the content in the pot to boil until the water and oil assume a uniform relationship, A.K.A until they blend.
- Then put in your chopped waterleaves.
This is where it got tricky.
In making vegetable soup (out of context, sorry) I was taught to let the waterleaves boil to some extent after I've put them in the pot. I thought that was applicable here until my roommate said "No".
- Apparently, you only have to wait 2 minutes after putting the waterleaves, and then in goes your grounded Afang leaves.
Again, I thought to let the Afang soften in the pot for a while, maybe leave it to cook for 3-5 minutes at least, but my roommate said "No".
- Apparently, you put in your Afang leaves, stir the contents in your pot, and make sure it tastes just fine, once it starts to boil again, your Afang soup is ready.
Best served hot, with a plate of semolina, fufu, garri, or alibo.
Personally, I prefer my soup with no side dish.
However, that is how I made Afang soup for the first time.
I must confess, I didn't like the taste. I'm not culinary inclined but I always make delicious dishes, this… It wasn't bad tho, just wasn't my style.
Blame it on beginners luck, mine was obviously shitty here, hopefully, the next time I make it, it'll be a blast.
And the next time, I'll either put my Afang leaves first or let it boil for at least 3 minutes after putting it last.
Have you ever made Afang soup or any soup at all? What was your first time like?
