Afang is one of Nigeria’s most popular vegetable; as a soup, it comes behind Egusi (melon) and Okro in popularity.
In the South, particularly among the Ibibios and Efiks, it is mostly prepared along with water leaf, but the Igbos have a slight difference in preparation by adding melon to it.
Well, for this weekend, we will giving tips on how to make Afang soup with Achi (soup thickener).
Dry Afang leaves
Ground Cray Fish
Shredded Stock Fish
Soak the Afang in warm water and set aside.
Wash and steam the meat with onions, pepper, seasoning cubes and salt till meat is soft to requirement.
Add stock fish, dried fish, kpomo, periwinkle and ground crayfish to the boiling pot of meat.
After 5 minutes, add your ground achi and stir. Allow to cook for 2-3 minutes, the add palm oil.
Add the afang leaves and allow to cook for a minute, turn off the light, then add Uziza leaves and salt to taste.
Serve with garri, foo foo or wheat meal.