Soup

HOW TO COOK AFANG SOUP

INSPIRATIONAL WORDS

Today is a day we all ought to be thankful to our Heavenly Father for the Gift of Life HE has given to each and every one of us, for it isn’t by our power nor our might,neither is it because of our perfection,but because of super-natural Grace and Love towards us that is why we are here today. so we have every reason to acknowledge HIS Name.
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GUIDE ON HOW TO PREPARE GNETUM AFRICANUM OR WILD SPINACH (AFANG) SOUP

Afang(wild spinach) soup happens to be one of the most popular soup in the Southern Region of Nigeria,most especially Cross River State and Akwa Ibom State. It is a soup that is widely prepared in an occasion such as, Burial ceremony, Traditional marriage Birthdays and Traditional occasions. It can be eaten along side with the following, (i) Garri(eba), (ii) Semovita, (iii) Fufu(akpu), (iv) Pounded yam, e.t.c
INGREDIENTS NEEDED FOR PREPARING THE SOUP

(i) a liter of Water(1000ml) (ii)Gnetum Africanum or Wild spinach leave (Afangleave) (iii) Talinum Triangulane(Water Leaf) (iv)Seasoning cube (v) Palm oil (vi) Pepper(grounded) (vii)Salt (viii) Onion (ix) Cray fish(grounded) (x) periwinkle(optional) (xi) Beef (xii) Skin(kpomo) (xiii) Dry fish (xiv) Snail(optional) (xv) Stock fish (xvi) Shrimps

STEPS ON HOW TO PREPARE THE SOUP

Step 1. Ground and Slice your Gnetum Africanum(Afang Leave) if it is the one is not sliced.
Step 2. Plug and Slice the Talinum Triangulane(Water Leave).
Step 3. Scrape the inside and outside of your Skin(kpomo) very well to guide against chewing sand from it.
Step 4. remove the gills and intestines of the fish and cut them into smaller pieces.
Step 5. Clean your stock fish and cut in into smaller quantity and wash it as well.
Step 6. Clean and cut the Beef to your desired quantity.
Step 7. Cut your periwinkle(both the cap and the tail and wash it properly).
Step 8. Take off the head and tail of the shrimps, and remove the shell from the body.
Step 9. Wash the Snail separately with alum and lime orange three to four times properly(if it is the one with shell,break off the shell and wash it thoroughly).
Step 10. Chop your onion.
Step 11. After getting all the ingredients ready,wash both the fish, stock fish, shrimps, beef, periwinkle, snail, skin thoroughly before steaming them for 5-10 minutes.
Step 12. Do not forget to include, 2 table spoon of grounded pepper, a teaspoon of salt, seasoning cubes(solid or liquid, put small amount of the chopped onion and add a liter /1000ml of clean water.
Step 13. Get your second pot, wash it very well and place it on the cooker, pour the Talinum Triangulane(water leaf) into the hot pot and allow it to stay for a minute.
Step 14. After that turn the ingredients that were steamed into the water leaf (Talinum Triangulane leaf) pot and stir them properly.
Step 15. Cover the pot for 3minutes,before adding your Gnetum Africanum leaf(Afang leaf), allow it to steam for another 3-5minutes.
Step 16. Then you can now add the oil as the last thing to your quantity or taste, stir it very well and cover the pot for extra 5-10minutes.
CONGRATULATIONS YOUR AFANG SOUP IS READY FOR CONSUMPTION
TIPS TO PUT YOU THROUGH IN THE RIGHT TRACK
* In the case of the water leaf(Talinum Triangulane), you can get the one that is already prepared in the market(plugged and sliced ones).
* You can also get a sliced and grounded Afang(Gnetum Africanum) from the market.
* The same thing goes to periwinkle(the ones that have been cut).
* Also you can get already prepared snail from the market(optional)
* The quantity of the Afang(Gnetum Africanum) must not be more than that of the Water leaf(Talinum Triangulane), they should be in equal quantity.
* Finally time the Afang leaf(Gnetum Africanum),if you want it to be half cooked.
FEEL FREE TO ASK A QUESTION AND ALSO LEAVE A COMMENT.

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