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Prepared using Okazi and water leaves, palm oil, ata rodo (scotch bonnet/habanero pepper), periwinkles and a host of sea foods, this soup is best eaten with swallows like eba, pounded yam or fufu.
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Hello foodies!
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We kick off our post-sallah break week with the delicious Afang soup, a thoroughly delightful soup from Cross Rivers state.
It's important to note that what distinguishes this soup is the use of okazi leaves, not just any type of leaf.
Check out this video guide above by Nigeria Cuisine on how to make Afang soup.
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