Afang soup is a native Nigerian vegetable soup which originates from the Ibibio people of Akwa Ibom in south south Nigeria, it is a dish popularly known by Nigerians and some other African countries. It is served at homes and also sometimes at ceremonies like weddings, festivals etc mostly in the southern part of Nigeria. Afang soup is a very nutritious soup that can either be eating with rice or fufu. The cost of preparation can be managed or overlooked based on family or individual needs.
Ingredients used in this tutorial includes:
afang leaves, spinach, goat meat, shaki, kpomo, kidney, liver, fresh fish, dry fish, prawn, goat meat, shaki, kpomo, kidney, liver, fresh fish, dry fish, prawn, cray fish, palm oil and basic seasoning like salt, maggi, pepper, curry, mint, ginger and thyme.
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