The Nigerian Afang Soup ought not be mistaken for the Okazi Soup local to the general population of Imo and Abia States of Nigeria. While Afang soup is set up with essentially vegetables, Okazi Soup is basically the Nigerian Egusi Soup cooked with meagerly cut Okazi takes off.
Elements for Afang Soup
- 400g cut Okazi/Afang leaves | around 4 modest bunches
- 250g Water takes off
- 20 to 25 cl red palm oil (around 1 drink glass)
- Meat, Kanda and Dry fish
- 2 tablespoons ground crawfish
- Pepper and salt (to taste)
- 2 stock shapes
- Notes on the fixings
- Awesome other option to water leaves is Lamb's Lettuce, known as Canonigos in Spanish.
- Yes, you require that much palm oil. :)
- Before you cook the Nigerian Afang Soup
- Wash, deplete and cut the water leaves into little pieces. Crush or pound the cut Okazi takes off. In Nigerian markets, the venders of these cut Okazi leaves have a machine for crushing it. You can likewise pound it with your blender with a little amount of water. Investigate the ground Okazi clears out.
- Granulate your pepper and crawfish and cut the onions into little pieces.
- Cooking Directions
- Heat up the hamburger and Kanda with the diced onions and stock shapes in a little amount of water. Whenever done, include the dry fish and cook for around 5 more minutes.
- Presently include the palm oil, crawfish and pepper. When it begins bubbling, include the afang (okazi) leaves, water leaves and periwinkle. At the point when the okazi leaves have mellowed and the water has become scarce a bit, add salt to taste and leave to stew for around 5 minutes. The Afang soup is prepared!