Hello beautiful people, welcome to my blog.
Today I'll be sharing with us my meal plan for Friday's lunch and the recipe.

I bring to you delicious Afang soup and Fufu
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Afang soup is a meal predominantly eaten by the ibibio and efik tribe of Nigeria but had spread to other parts of the country

what is afang

Afang(Gnetum Africanum) is a green leafy vegetable found in tropical regions (Nigeria, Cameroon, Congo, Gabon and Asia).
It has a paperlike feeling, rich in aspartic acid, calcium,dietary fibre, potassium, cysleine, , vitamins, sodium, protein, magnesium, iron, zinc, manganesse,leucine, copper, glutamic acid, and essential amino acids.

Ingredients

Afang (Gnetum Africanum)
Waterleaf(Talinum fruticosum)
Goat meat
Stock fish(washed)
Crayfish(grinded)
Periwinkle(washed)
Pepper
Onion
Garlic
Seasoning
Salt.

Method

• wash the goat meat thoroughly and put in a cooking pot
• Add stock fish and periwinkle
• season the meat with onions, pepper, garlic, salt and seasoning cubes and allow to cook
• slice the water leaf and put in a cooking pot, do not add water, allow to steam.
• pour in the meat and mix in an upward direction till thoroughly mixed
• pour in the palm oil, careful not to add excess and allow to simmer
• Add the afang and mix thoroughly, allow to simmer
• Taste and add seasoning to your taste
• Pour in the crayfish, I added this last so the taste can be fresh

I served my Afang soup with Fufu (solid made from cassava)

I made a video so you can see how it's being done.

A similar post was made by me here