Best Way to Cook Vegetable Soup With Afang and Water leaf
Afang Soup is a Nigerian delicacy that originated from efik ethnic group in the southern part of Nigeria.
This delicacy is often served at ceremonial occasions such as cultural festivals, weddings, childbirth, and honored guests.
However, based on the nutritional efficacy, It has spread its wings throughout Nigeria and has been embraced in neighboring countries.
The ingredients used in the preparation of afang such as Okasi vegetables are a great source of rich food, such as vitamins A, C, and K, minerals, and also contain lots of fiber the immune system required for functionality.
Base on research, the vegetable is low in calories which helps in weight loss, improved digestion, lowers blood pressure, lowers the risk of heart disease, diabetes Control, and so many other benefits.
Vegetables are also great sources of essential minerals like:
- Frolic acid
Here is how you can prepare sweet afang vegetable soup
Firstly make the choice of your ingredients. Not all condiments are meant to use.
Ingredients Needed for your healthy sweet afang vegetable soup
- Okasi leaf
- A little amount of waterleaf
- Castor Spice ( ogiri)
- A cup of crayfish ( depending on the quantity of soup)
- Roasted/ dried fish ( to your choice of protein)
- 1 cup of palm oil ( choose quantity based on body health)
- stockfish ( MUch of it optional)
- Salt and pepper to boost the taste
- 2 cubes of Maggi ( i use Knorr Maggi)
- 1 cup of periwinkle ( to increase the protein in it) optional
- 1 big onion ( i love onions though)
- Sea crayfish
- Meat ( chicken or beef choices differs)
However, if the quantity to cook is more or less, the measurement may be adjusted.
- Rinse the meat, stockfish put it in a pot.
- Add the onion, spices, and cook the mixture for half an hour depending on how strong is the meat and allow to tender. Wait until the meat and stockfish are about 3/4 soft compared to full readiness before adding up your rinsed periwinkle and fish.
- Wash the crayfish and pepper, add castor Spice ( ogiri) to blend for smoothness, and add to the boiling proteins.
- Put the leaves in separate dishes and rinse them with water to get rid of sand. In a food processor, blend the okasi leaves just to break them up a little. But you can break it up a little more using a food processor/ mortar and pestle so the shreds are not as long
- In a deep pot heat up the palm oil on medium heat (be careful not to overheat the oil on high heat) and sauté the other sliced onion for 10 minutes until it is starting to get caramelized. Add up your cooked proteins, allow simmering
- Once the meat is tender and is done braising. Set aside.
- The waterleaf should be added to the already cooked protein, cook for 10 minutes.
- Stir the soup, taste it a little and choose whether to add spices before putting in Ugu.
- Stir and wait for 3 more minutes before adding your okasi and allow let it simmer for 5 to 10 minutes.