AFANG (OKZI) SOUP 1
Afang soup is a traditional Nigeria soup made from the leaves the forest plant called (cinetum African known as afang or okazi).
Ingredient:
Meat
Chille pepper (grounded pepper)
Onion
Periwinkle (optional)
Dried fish
Afang leave (okazi) (pound with motar)
Water leaf,
dried prawn
Salt
Maggi
Shaki (cow tripe)
Snail (optional)
Cray fish
Ugu
Kpomo
Palm oil
Stock fish
Method
Wash and clean your stock fish properly and boil, then add already seasoned and boiled meat and cook for 15minutes.
Add onions and chillle pepper
Reduce heat, cover to simmer
In a separate pan bring a few cups of lightly salted water to boil place the periwinkles in the boiling water cover and cook for 5minutes.
Add the properly cleaned periwinkles, dried fish and water leaf to the pot of stock fish, coker and cook for several minutes.
Add pounded afang leaves with crushed dried prawn, add palm oil, and cook for 7minutes till greens are complete soft and tender.
AFANG (OKAZI) SOUP 2
Afang soup is a traditional Nigerian stew made from the leaves of the forest plant centum Africanism, known as afang or okazi.
Ingredients:
1 pound meat, clean and cut into bite-sized pieces, 1 hot chille pepper, 1 onion, chopped, several periwinkles, 2 pieces dried fish, 2 pound afang leaves (cleaned) pounded with motor and pestle,1 pound waterleaf (cleaned and torn into piece), 1 cup dried prawn(pounded), 1 cup red palm oil, stock fish.
Meat
Chilli pepper
Palm oil
Periwinkle
Crayfish
Onions
Dried fish
Fang leaves
Pepper
Water leaf
Stock fish.
Methods
Get a clean pot, wash and clean your stock fish properly and boil, then add already seasoned and boiled meat and simmer for 5 minutes.
Add onion and chilies pepper. Reduce heat, cover, to simmer.
In a separate pan bring a few cups of lightly salted water to a boil.
Place the periwinkles in the boiling water. Cover and cook for 5 minutes.
Remove snails from water; use a small fork to remove the snails from their shells. Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice.
Add the properly cleaned periwinkles, dried fish and waterleaf to the pot of stock fish. Cover and simmer for several minutes.
Add properly cleaned periwinkles, dried fish and water leaf to the pot of stock fish. Cover and simmer for several minutes.
Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5 minutes till greens are completely soft and tender.
It’s best eaten with fufu, pounded yam, or eba.
Paprika is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
Farro is a food composed of the grains of certain wheat species, sold dried and prepared by cooking in water until soft, but still crunchy. People eat it plain, and often use it as an ingredient in salads, soups, and other dishes.
Afang soup is a traditional Nigeria soup made from the leaves the forest plant called (cinetum African known as afang or okazi).
Ingredient:
Meat
Chille pepper (grounded pepper)
Onion
Periwinkle (optional)
Dried fish
Afang leave (okazi) (pound with motar)
Water leaf,
dried prawn
Salt
Maggi
Shaki (cow tripe)
Snail (optional)
Cray fish
Ugu
Kpomo
Palm oil
Stock fish
Method
Wash and clean your stock fish properly and boil, then add already seasoned and boiled meat and cook for 15minutes.
Add onions and chillle pepper
Reduce heat, cover to simmer
In a separate pan bring a few cups of lightly salted water to boil place the periwinkles in the boiling water cover and cook for 5minutes.
Add the properly cleaned periwinkles, dried fish and water leaf to the pot of stock fish, coker and cook for several minutes.
Add pounded afang leaves with crushed dried prawn, add palm oil, and cook for 7minutes till greens are complete soft and tender.
AFANG (OKAZI) SOUP 2
Afang soup is a traditional Nigerian stew made from the leaves of the forest plant centum Africanism, known as afang or okazi.
Ingredients:
1 pound meat, clean and cut into bite-sized pieces, 1 hot chille pepper, 1 onion, chopped, several periwinkles, 2 pieces dried fish, 2 pound afang leaves (cleaned) pounded with motor and pestle,1 pound waterleaf (cleaned and torn into piece), 1 cup dried prawn(pounded), 1 cup red palm oil, stock fish.
Meat
Chilli pepper
Palm oil
Periwinkle
Crayfish
Onions
Dried fish
Fang leaves
Pepper
Water leaf
Stock fish.
Methods
Get a clean pot, wash and clean your stock fish properly and boil, then add already seasoned and boiled meat and simmer for 5 minutes.
Add onion and chilies pepper. Reduce heat, cover, to simmer.
In a separate pan bring a few cups of lightly salted water to a boil.
Place the periwinkles in the boiling water. Cover and cook for 5 minutes.
Remove snails from water; use a small fork to remove the snails from their shells. Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice.
Add the properly cleaned periwinkles, dried fish and waterleaf to the pot of stock fish. Cover and simmer for several minutes.
Add properly cleaned periwinkles, dried fish and water leaf to the pot of stock fish. Cover and simmer for several minutes.
Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5 minutes till greens are completely soft and tender.
It’s best eaten with fufu, pounded yam, or eba.
Paprika is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
Farro is a food composed of the grains of certain wheat species, sold dried and prepared by cooking in water until soft, but still crunchy. People eat it plain, and often use it as an ingredient in salads, soups, and other dishes.
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