Afang soup; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy.
Banga or ofe akwu is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally paired with various starch, eba fufu dishes.
Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria.
ingredients :
1 kg palm fruits or 800g tinned Palm Fruit Concentrate
Beef
Dry fish
Vegetable: scent leave for Ofe Akwu or dried and crushed bitter leaves for Delta-style Banga Soup
Banga or ofe akwu is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally paired with various starch, eba fufu dishes.
Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria.
ingredients :
1 kg palm fruits or 800g tinned Palm Fruit Concentrate
Beef
Dry fish
Vegetable: scent leave for Ofe Akwu or dried and crushed bitter leaves for Delta-style Banga Soup
First, prepare the spices. Crack the shells off the African nutmeg (ehuru), then roast the nuts over a flame before grinding it into a fine powder. Grind the uziza and uda seeds into a fine powder. Blend the red pepper and yellow scent peppers.
Wash the chopped cowtail thoroughly. Season with salt and soy seasoning cubes (I use Knorr brand). Cook until it’s tender. (You can use a pressure cooker to cook it faster if you have one.)
When the meat is tender, add the blended peppers. Add the ground spices and 3 cups of water. Allow the mixture to boil for about 5 minutes.
Throw in the sliced basil and stir. Taste for salt. Allow to boil for 2 more minutes, then turn off the heat.
Edikaikong soup is the real vegetable soup of the Ibibios or Efiks people of South South region in Nigeria. The soup involves a lots of preparation and honestly, requires me to be a very good mood to get the consistency right. It’s delicious, nutritious, and full of essential vitamins only when eating fresh.. So here’s my hands down recipe from my grandma on how to make the very Authentic EdikanKong soup.
Ingredients
I kg (5 bunch of Pumpkin leave) ssameame as Ugwu
500 g water leaves
2 handful Ntong (scent leaves or Effirin
I kg Assorted Meat
Ponmo
200 ml (2 cups) Palm oil
I medium onions
I Cup of periwinkles
Head I Large stockfish
2 Medium Sized Smoked Fish
6 fresh Yellow pepper (pounded)
I Cup pounded Crayfish
1/2 Cup Dried Shrimps (slightly pounded)
1 tbs black Pepper
2 stock cubes
Salt
Steps
Before cooking, I like to pick, wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls.
Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stockfish head and cook… Make sure the meat stock is almost Dried…we don’t need water in the soup, cause the water leaves and palm will generate stock for the soup.
Before the stock Dried out completely, add water leaves, pour in the palm oil, add Periwinkles, pounded fresh pepper and stir properly. cook for 3-5 mins. (Ensure you don’t over cook the water leaves)
Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins
Lastly, according to my Grandma’s recipe, you add the pounded Crayfish and taste for salt, give it a stir and that’s it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty)
Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.