Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, semo and afang soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Semo and Afang Soup is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Semo and Afang Soup is something which I have loved my entire life. They’re nice and they look fantastic.
Afang soup is fast climbing the top of the list of popular Nigerian soup. If you are interested in exploring Nigerian foods, this delicious soup would definitely spur your interest in Nigerian foods. This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa Ibom State). Afang Soup is another Nigerian soup native to Cross river state people.
To get started with this particular recipe, we have to prepare a few components. You can cook semo and afang soup using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Semo and Afang Soup:
- Take 100 g semolina flour
- Take 3 cups shredded water leaf
- Get 2 cups ground or pounded afang (okazi)
- Prepare 1 cup palm oil
- Prepare Meat
- Take Dry fish
- Prepare 3 Tbsp ground crayfish
- Get Fresh scotch bonnet peppers
- Make ready to taste Salt
- Get Onions
Afang soup, native to the Efik and Ibibio people of Nigeria is a delicious Calabar vegetable soup made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach. Afang is a traditional soup hailing from the southeastern parts of Nigeria. Afang soup is typically served at festive events such as weddings and celebrations. It's especially popular among the Efiks, people of Akwa Ibom and Cross River states.
Instructions to make Semo and Afang Soup:
- Wash meat and dry fish
- Place meat in a pot with onions, pepper, crayfish and salt to taste. Let it steam and simmer with the juice from the meat. Very little water is required
- When meat is almost cooked, add dry fish
- Then add the waterleaf, leave for 5-10 mins. Then add the afang
- Allow to cook a bit then add the palm oil
- Leave to simmer then remove from heat
- Place a clean pot of water on the gas allow to boil. Stir in the semolina flour and stir till smooth.
- Turn down the heat, add a little more water, stir then serve
Afang soup is typically served at festive events such as weddings and celebrations. It's especially popular among the Efiks, people of Akwa Ibom and Cross River states. Afang Soup is the Nigerian soup prepared with the wild leaves known as Okazi. If you need a leafy nutritious soup, then you should go with Afang Soup. The Nigerian Afang Soup, like the Edikang Ikong soup , is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed.
So that is going to wrap it up with this exceptional food semo and afang soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
