Ukazi/Afang soup is another irresistible Nigerian Recipe which is common among the people of Cross River and Akwa Ibom states. It is a Delicious food which has the following recipes:
- 1Kg / 2Ih assorted meats (beef oxtail, tripe, ponmo, bokoto & bushmeat,,
- 450g lib stockfish (pre-soaked),
- 1 medium dry fish (washed & flaked),
- 450g / lib afang leaf (pounded),
- 225g / 8oz periwinkle (top & tailed),
- 225g / 8oz ground chillies,
- 225g / 8oz ground crayfish,
- lit / 2pints palm-nut concentrate,
- salt to taste,
Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies. Add some stock and cook for 30 minutes. Meanwhile, wash the oil-palm and cook until soft to make the concentrate. Add the washed smoked fish and stockfish to the pot of boiling meat and cook for 10 minutes. Add the palmoil concentrate, bring to the boil and cook till slightly reduced and soup coats of a,spoon. Add the pounded afang leaves and periwinkles. Stir in the crayfish and cook for 15minutes until well blended. Check seasoning and Ukazi/Afanf soup is ready. It can be served with samovita, garri (eba), pounded yam or amala.
UKAZI/AFANG LEAF
