Okazi Afang Soup is a tasty dish from Southern Nigeria specifically Cross River and Akwa Ibom States. Consisting of basically vegetables, this soup is rich in Vitamins, Protein and fibre.
600g Waterleaf or Spinach
Rich meat stock
300g softened Stockfish
4 cups Perewinkle
6 Chilli Pepper
1 cup Crayfish, ground
2 Seasoning cubes to taste
2 cups Palm Oil
1 Onion bulb
When the meat is soft, add the stockfish, dried fish and kpomo
Cook till you have about one cup of stock water in the pot
Add the waterleaf and cook for about 3minutes
Stir then add the Afang leaves, crayfish and the palm oil
Cook for about 5minutes then add Maggi Cubes and Pepper
Add salt to taste
|Okazi Affang Soup|
Nutritional Value of Afang Okazi Soup
The Afang leaf itself serves as a dietary fiber which helps in proper digestion. It gives a bulk feeling, vital for a good weight control diet. It also contains Vitamin A (from the palm oil used), Vitamin E, C and potassium, iron and calcium.
These are essential ingredients for good eye site, fresh and youthful skin, strong bones, good heart function and general good health and immunity.
This soup, like all other African food soups, is highly nutritious, since it contains a copious blend of vegetables, fish and or meat, along with needed lipids, minerals and vitamins.
Affang or Okazi Soup can be served with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.
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