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 by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves. How to Cook Afang Soup The Nigerian Afang Soup should not be confused with the Okazi Soup native to the people of Imo and Abia States of Nigeria. While Afang soup is prepared with basically vegetables, Okazi Soup is simply the Nigerian Egusi Soup cooked with thinly sliced Okazi leaves. Ingredients for Afang Soup *400g sliced Okazi/Afang leaves | about 4 handfuls *250g Water leaves *20 to 25 cl red palm oil (about 1 drink glass) *Beef, Kanda and Dry fish *2 tablespoons ground crayfish *Pepper and salt (to taste) 2 stock cubes Notes on the ingredients Great alternative to water leaves is Lamb's Lettuce, known as Canonigos in Spanish. Yes, you n...

Known in the north as 'kose' , but popularly as, 'akara', bean cake is usually prepared in homes to be taken as breakfast alongside bread, agidi, custard or pap. Ingredients required: 1 cup of beans Seasoning Onions(optional) Groundnut oil Pepper 1teaspoon of salt Method of preparation: *Pick the beans to remove dirt and other unwanted items. Soak the beans in water for about 2hrs...(this is to make the beans soft and easier to remove the coat). *Wash the beans and ensure the coat has fully removed from each bean using a mortar and pestle to gently separate them. Rinse the beans, *Grind the beans with a blender adding as little water as possible (to prevent the akara from being soggy). *The beans should grind well into a thick paste. *Pour the paste into a bowl and stir continuously in a circular motion, (this is to release gas and make the bean particles to stick together), *Add some water to the paste which should be a bit white by now, Add the p...