A Meal That Reminds Me Of My Roots. LOH306.

Hello and welcome,

We have many meals in our place, they are nice to eat really, Meals like Afang, Edikang Ikong, Atama, Editan and plenty others are the kind of food that reminds me of my roots, once I smell any of them cooking, I already know home is not far away, the one I want to share is Afang soup because it is one of those meals that brings everybody to the table without calling them twice.

Afang soup is very popular where I come from in Southern Nigeria, especially around Akwa Ibom and Cross River, It is one of those soups people cook for Sundays, celebrations, visitors or even when you just want to spoil yourself with good food, the best part is eating it with pounded yam, fufu, garri, semo or any swallow you like.

To make Afang soup, you basically need afang leaves, sliced and pounded, waterleaf, crayfish, fish, dry fish, seasoning and your beef or chicken. Some people add periwinkle too if they like it, but that one depends on personal choice, Palm oil is also very important because that rich color is part of what makes the soup look so inviting.

The first thing is to wash all your meat and fish properly, i like to season the beef with onions, seasoning cubes and a little salt, then boil it until it becomes soft, If I'm using chicken too, I cook it separately because sometimes chicken has its own flavor and I don't always want to mix everything from the beginning.

While the meat is cooking, I wash the waterleaf very well and slice it if it is not already sliced, then I wash the afang leaves, Afang can be quite tough, so it is usually pounded or blended a little before adding it to the soup, that is what gives it that nice texture everybody knows.

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When the meat is ready, I add palm oil into the pot, then pour in blended crayfish and allow everything to come together, After that, I add the dry fish and any fresh fish I'm using, the dry fish gives the soup one special aroma that is honestly hard to explain, It is one of those smells that can make someone enter the kitchen asking, "Food don ready?"

Next comes the waterleaf, I let it cook for a few minutes because it releases its own water, and that helps the soup naturally, After that, I add the pounded afang leaves and stir everything together, this is usually the point where the soup starts looking like proper Afang.

I taste it, adjust the seasoning if needed and let it simmer for a few more minutes, you don't really need to overcook the leaves because they still look fresh and green when done well.

One thing I like about Afang soup is that everybody seems to have their own little way of making it, some people like plenty fish, some prefer more meat, while others load it with extra crayfish, there is really no single perfect way, as long as the final pot is full of flavor.

For me, this soup is more than just food, It reminds me of family gatherings, people sitting around waiting for the swallow to be ready, and that feeling of eating together without rushing, no matter where I find myself, Afang soup is one meal that instantly takes me back home, and that is why it will always have a special place in my heart.

Thanks For Stopping By
Harbeegail 💘