The Calabar Carnival, Africa’s biggest street party, is currently gathering storm in the ancient city of Calabar, the Cross River State capital in South-South Nigeria and if you are planning a trip to the city to witness the fanfare, do not fail to try out some or all of these dishes which stands the city out in terms of hospitality. Have a taste of what you should expect.
Next to Edikang Ikong soup, Afang soup is the most popular soup you can find in Calabar. In fact, it is called ‘efere ette’, (father’s soup); because it is mostly prepared during the weekend where it is believed the man of the house will be at home.
Afang soup is a very tasty and nutritious Nigerian soup and its preparation is not as expensive and extensive as Edikang Ikong.
It is made with Afang leaves and water leaves and is very thick and rich.
Beef, goat meat or other assorted meat
Afang Leaves (shredded and pounded)
Salt to taste
How to prepare Afang Soup
Slice the Afang leaves and pound them, using a mortar and pestle (you can also blend them); slice the water leaves as well and set them aside. Wash your meat thoroughly and place in a pot. Add some sliced onions, ground chilies, seasoning, salt and some water.
Boil the meat and stock fish together to bring out their flavour, clean the dried fish and add to the cooked meat. Remove the snail from the shells and wash thoroughly with lime or lemon juice to remove slime, and add to the pot of boiling meat.
Add the palm oil, pepper, ground crayfish and seasoning. Mix well and then add your periwinkles at the stage. Cover and leave to cook for about 10 minutes. Add the Afang leaves and leave to simmer for 5 minutes and then add the water leaves.
Add salt to taste, simmer for 2 minutes and your delicious Afang soup is ready.
Afang soup is served hot with fufu, eba, pounded yam, Semovita or wheat meal.
Tomorrow: Afia Efere Soup (White Soup)