Best Way to Cook Vegetable Afang Soup and Water leaf

Let’s show you the Best Way to Cook Vegetable Afang Soup and Waterleaf.

Vegetable afang Soup is a Nigerian delicacy originating from the Efik ethnic group in the southern part of Nigeria.

This delicacy is often served at ceremonial occasions such as cultural festivals, weddings, childbirth, and honoured guests.

However, based on the nutritional efficacy, It has spread its wings throughout Nigeria and has been embraced in neighbouring 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 many fibres 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:

• Copper
• Frolic acid
• Calcium
• Potassium
•  Zinc
• Cobalt
• Iron

 Here is how you can prepare sweet vegetable afang soup and waterleaf

Firstly choose your ingredients. Not all condiments are meant to use.

Ingredients Needed for your healthy sweet vegetable afang soup and Waterleaf

• 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)
• Snails

  

However, if the quantity to cook is more or less, you may adjust the measurement.

Preparation for vegetable afang soup and waterleaf

• 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 the meat is and allow it 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 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 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.