Thursday, November 29, 2012

How To Cook My Afang Vegetable Soup With Ease. Pictures Included

How to cook  Afang soup image

 Vegetable (Afang)  Soup With
Eba


 vegetable soup


 Hot Eba With Vegetable Soup
Dear Diary,
This is a meal I can comfortably eat everyday, provided it is served just once a day. This vegetable soup takes time to cook if you do not know the trick of getting everything ready and set, before you turn on the cooker.

INGREDIENTS:
  1. Vegetable ( Afang). Ugu can be used instead for those who do not like afang.
  2. Stock fish 
  3. Waterleaf OR Spinach
  4. Kpomo (cow skin)
  5. Beef
  6. Smoked Fish
  7. Stock Fish
  8. Snails (optional )
  9. Mushrooms (optional)
  10. Periwinkles ( mfi)
  11. Crayfish
  12. Seasoning Cubes
  13. Salt
  14. Onion
  15. Pepper
  16. Palm Oil
  17. Water
STEPS:
  • Put the washed beef in a pot with just a drop of water.
  • Add chopped onion, some pepper and seasoning. Cover and allow the juice from the washed beef to cook until the it dries up.
  • Add some water, washed snails, Stock fish and kpomo, then allow to boil for about 10 minutes. If the stockfish and kpomo are the type that cooks fast and easily, to avoid them falling off, remove from the pot and keep in a separate container with the snails too.
  • Add palm oil,  Let the beef continue to cook  until it is tender. If there is need for more water, salt or seasoning, you can add to taste. Your ground crayfish  and smoked fish are added at this time and allowed to cook for about 3 minutes. Remember that overcooked smoked fish falls off. It doesn't need much cooking.
  • When the meat and smoked fish have boiled a little, You then pour in the cooked stock fish, periwinkles, snails and kpomo. If there is some mushrooms, you add them  now. 
  • As soon as the mushrooms are added, the washed and pounded or ground Afang *( If you are cooking with Ugu, there is no need for pounding or grinding).*  are also added. Stir with a smooth wooden soup laddle to avoid crushing the delicate mushrooms and smoked fish. Stir until the content is properly mixed together and quickly turn off the cooker. TIP:  leave the pot open so that the green veggies do not continue cooking. If you allow the vegetables to boil, then the freshness is lost. I love my veggies GREEN!! Sometimes, I add the crayfish at the same time with the vegetables. *Do not parboil the water leaf because doing so will destroy the nutrients. So long as you do not allow the veggies to boil, waterleaf will not be able to release excess water into your pot of soup.*
  • Mix your garri with enough boiled water to prevent it from turning hard.
  • Serve hot and enjoy. It can be served with pounded yam, semovita, amala, etc.
NOTE:
For the soup displayed here, I did not add mushrooms and snails. You can pick your favorite ingredients and cook with them. However, do not forget crayfish and stock fish if you truly want the original afang aroma and taste.
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26 comments:

  1. Yummy yummy! I like the affang soup.Pls reserve a space for me on your dinning table. I ll have to follow the steps to achieving a good turn out like this. Well made.

    ReplyDelete
    Replies
    1. hahaha! There is enough to go round o! I am dishing your portion already.

      Delete
  2. this dish looks really cool o... aaha aha! see as I dey salivate for here eh.

    Although I'm not familiar with the name of the green leaf *afang*, you mentioned, shei I can use any green leafy abi?

    ReplyDelete
    Replies
    1. Yes you can, and it will come out just great!

      Delete
    2. Any green leaf hope you didn't use efo or green,bet me if you use that ain't no way it is going out well... lol

      Delete
  3. *amsalivating*...swallow ....mehn! i love my brown pomo and can eat this meal 3 times a day o! ...*swallowagain*

    ReplyDelete
    Replies
    1. Yes O *swallow* I can eat this everyday too but not more than once a day.

      Delete
  4. Just when I thought the Indomie was inviting, this looks delicious. I'm really having *longger throat*. I'll sure use your blog to improve on my cooking skills.

    ReplyDelete
    Replies
    1. Thanks Omakz, you are welcome, anytime.

      Delete
  5. Eya, why now? Don't you know I am fasting? I have to bind the spirit of longer throat after seeing thess pictures.

    lol, madam, you have succeeded in breaking my fast through lookery. I just swalled one morsel of eba in my mind.......

    ReplyDelete
    Replies
    1. Hahahahahaha, sorry o, it's past 6pm so you can break it with this vegetable soup. You can swallow like twenty morsels if you like. Feel free!

      Delete
  6. 1. Eyaaaaaaaaaaaaaaaaaaa
    2. This looks so inviting! kai!
    3. I need your house address,the date and time you'll be cooking this soup next
    4. Real glad you moved/exported the other blog
    5. Pls bear wif us mobile readers and activate the mobile site on this blog again
    6. Gracias. Oh no...Merci(hws french coming bydway).

    ReplyDelete
    Replies
    1. 1. Yes, my name.
      2. You are cordially invited choi.
      3. I don't need to cook it again this year cos there is so much in the freezer. You can eat from the that. The house address, how do I send it? by courier? text message, chat or ...?
      4. Thank you Tamie. Moving has made the aork easier I must confess.
      5. I just activated the mobile site. So Sorry o.
      6. French is Ok I am moving with a snail's speed sha. Learning continues. Au revoir Tamie.
      quele age as-tu Tamie?
      quelle langue tu parles?

      Delete
  7. Eya, this is absolutely my fave soup of all-and you know I am Akwa Ibom, so we have lots of nice soups from my end, but I love this best of all. I am already off to cook it, lol.

    ReplyDelete
    Replies
    1. Enjoy your meal! You should give us some expert tips on cooking afang because Akwa Ibom State and healthy soups? OMG.

      Delete
  8. I enjoyed this soup during my nysc days. My akwa-ibom friend spoilt me with afang soup and yellow eba.

    Seeing these yummy pictures is making my mouth watery. I should cook this soon o. Chai!

    ReplyDelete
  9. Anonymous10:29 AM

    Very yummy

    ReplyDelete
  10. Anonymous8:13 AM

    Chai! i am doing my NYSC in aiwa ibom or calabar. OMG Eyaaaaaaaaaaaaaa dont commit murder o, coz i will swallow my laptop now..

    ReplyDelete
  11. Anonymous11:58 AM

    OMG! See soup,choi! U jst got my interest. Thanks for givn me diff varieties of food to bé cooking for my family. Besides,i nid tips on easy fd to snack for my hubby. He loves snacking

    ReplyDelete
  12. Anonymous3:58 PM

    Please you dint mention when to add the waterleaf. Is it before or after the addition of Afang.

    ReplyDelete
    Replies
    1. Both are added at the same time. no one should over cook.

      Delete
  13. Plz,when adding the water leaf,is it allowed some time to bring out its water before adding the Afang? Also I noticed you always put off the heat as soon as you pour in your veggies,after stirring. Won't it taste uncook even though it is stil green? I tot it should be allowed a minute or two with low heat.

    ReplyDelete
    Replies
    1. If you allow water leaf to bring out it's water, it will make your soup watery.
      No, it doesn't taste uncooked. Check with your tongue and even chew, if you are Ok, then turn off the heat.

      Delete
  14. You also mentioned cooking meat with pepper,please is it fresh or dry Ground pepper. I Anticipate your reply. Thanks.

    ReplyDelete
    Replies
    1. Hi Joy, I cook with fresh pepper.

      Delete

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