Afang Soup

Name: Afang Soup
Yield: 400.00 ml
Cuisine: Nigeria
Ingredients: 160.00 g Afang leaves (Gnetum africanum — wild climbing vine forest leaf; shredded very finely; tough texture and earthy slightly bitter flavour) combined with waterleaf (Talinum triangulare — releases water during cooking; soft textural contrast); 180.00 ml Palm oil, assorted meats (cow foot, tripe) and periwinkles (isam — aquatic snails required for authentic afang; flesh extracted and added after boiling); 12.00 g Cangrejo de río y Scotch bonnet

Descubre Afang Soup, un plato de Nigeria: ingredientes, información nutricional, 380 calorías por porción y origen cultural.

Afang Soup — Nigeria

Afang soup combines wild afang and waterleaf in a rich palm oil base with assorted meats, a prestigious dish of the Efik people.

Alimentos: Afang Soup

160.00 g Afang leaves (Gnetum africanum — wild climbing vine forest leaf; shredded very finely; tough texture and earthy slightly bitter flavour) combined with waterleaf (Talinum triangulare — releases water during cooking; soft textural contrast)
180.00 ml Palm oil, assorted meats (cow foot, tripe) and periwinkles (isam — aquatic snails required for authentic afang; flesh extracted and added after boiling)
12.00 g Cangrejo de río y Scotch bonnet