our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and
‘guys’ that are interested in learning how to cook better ;).
a little Confession: I haven’t made Afang in nearly a 2 months before I
started thinking about this post. I’ve been making Edikaikong, Abak Atama , Okazi but not afang. I only decided to make afang because i was getting tired of cooking edikaikong all
the time. Now i’m like, WHAT WAS I THINKING? One thing i’ve noticed
whenever i make vegetable soup is, i never get to reserve some as
everyone always seems to want more. This is one soup you can never go
“Efik” is a tasty Nigerian soup which originates from the South-eastern
(Cross river….Akwa ibom) part of Nigeria. It’s similar to the igbo
version known as Ofe okazi
but slightly different. The major ingredient which the name of the soup
was coined from is the wild spinach leaf (Ukazi/Afang leaf) “Gnetum Africanum” (View full list of Nigerian leafy vegetables here).
It’s got a tough (hard) papery glossy texture and is tasteless without
any distinctive smell until cooked. Due to it’s tough texture, its
usually sold pre-sliced in the Nigerian market by the vendors.
after it’s sliced, it’s further ground with a dry mill as this tends to
bring out the taste more in soups. Afang is a rich source of protein
and both essential and non-essential amino acids. it also has an
anti-inflammatory, anti-carcinogenic and antioxidant properties
How to make Afang soup
• Prep Time: 15 minutes
• Cook Time: Over 45mins
• Serves: 8
prepare the Afang leaves, you’d have to choose between Grinding or
pounding the leaves. If you want to pound, wash and place the leaves in a
mortar and pound with a pestle till it breaks up further. You can also
grind the leaves at home or with a commercial mill in the market (This
is usually done with a little bit of crayfish to make it grind
smoothly). – Set this aside.
this meal, i used shelled periwinkles “Mfi/isam”. You could either use
the shelled or un-shelled type. To prepare, wash the shelled periwinkles
thoroughly to remove the mud. Chop off the sharp edge of the Isam/ Mfi
with a Knife or pincer as shown in the pic below, Rinse clean and set
the Beef, Stockfish, Dryfish, Sharki, Pomo and place in a small pot.
Add the seasoning cubes, Salt and pepper. Add a little water, just
enough to cover the contents of the pot and cook for about 15 mins till
tender. At this point, add more water into the cooked meat. This would
serve as a base for the soup.
Tip: To reduce stress, you could add the pepper whole so that once the
stock is done, they could easily be removed before the real soup
preparation. This doesn’t prevent it from giving you the needed flavor
and basic nutritional benefits.
the stock starts to boil, Simply add the palmoil and mix. Leave to cook
for about 15 mins till the stock in the pot reduces and the soup
the chopped water-leaves. Leave to cook further for 5 mins. Water
leaves tends to bring out more water once it gets into the soup so
ensure the liquid in the pot is very little before adding water leaves.