Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, semo and afang soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Semo and Afang Soup is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Semo and Afang Soup is something that I have loved my entire life.
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 begin with this recipe, we have to prepare a few ingredients. You can have semo and afang soup using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Semo and Afang Soup:
- Get 100 g semolina flour
- Prepare 3 cups shredded water leaf
- Take 2 cups ground or pounded afang (okazi)
- Get 1 cup palm oil
- Make ready Meat
- Prepare Dry fish
- Take 3 Tbsp ground crayfish
- Prepare Fresh scotch bonnet peppers
- Prepare to taste Salt
- Make ready 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’s going to wrap it up with this exceptional food semo and afang soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
