THE SECRET BEHIND AFANG SOUP

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The Nigerian Afang Soup, is native to the Ibibio and Efik people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves.



Health Benefits of Afang Soup
So, what do I stand to gain when I take this soup, you may ask?
  • Well first, Afang soup is a good source of unsaturated fatty acids. Unsaturated fatty acids make up the HDLs (i.e High-Density Lipoproteins). HDL is known as good
    cholesterol because it helps to remove other forms of cholesterol from your bloodstream.
  • It is rich in essential dietary fibre. Dietary fibre is very good for weight loss and also helps prevent constipation.
  • The Afang  leaves used in its preparation are rich in iodine. Iodine helps in preventing goitre.
  • The waterleaf component of Afang soup helps to slow down the digestion and conversion of starch to simple sugars. This makes Afang soup useful in managing diabetes.
  • It also contains a lot of anti-oxidants. Anti-oxidants are important in repelling free radicals and preventing oxidation.
  • It is also a rich source of Vitamin C. Vitamin C increases the body’s resistance to disease.                                           R            RECIPE FOR AFANG SOUP                                    Shredded fresh water leaves 
  • • 1/2 cup of crayfish
  • • Shredded afang leaves
    • Smoked fish
    • Palm oil
    • Cow hide
    • Snail (optional)
    • 1 cup of periwinkle
    • Salt to taste
    • Seasoning
    • Pepper
    • Beef or any meat of your choice  
  • PREPARATIONS
    1. Boil the washed periwinkle and set aside
    2. Wash the snails and steam with beef, add salt and seasoning to taste
    3. Wash and slice the water leaves and set aside in a sieve to drain water
    4. Add your smoked fish and cow hide to the steaming meat and cook till soft and tender
    5. Then add crayfish, snails, pepper, periwinkle, seasoning and salt and allow to cook for 3 minutes.
    6. Add the water leaves; allow to simmer for 5 minutes before adding palm oil and boil for additional 3 minutes
    7. At this stage, you add the afang leaves to the cooking pot and stir gently. Cover the pot and allow it boil for 3 minutes on low heat
    8. Your delicious afang soup is ready to be served with either pounded yam, fufu, eba, wheat meal etc.
    Resource: Health Facts NG and African Bites.com

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