Aunty Flo, this Okazi soup does wonders across Africa. We in the DRC call Okazi leaves FUMBWA. We cook it alone with lots of bush meat, and dry fish, like and use the base of Banga soup ie. The entire juice from palm kernels. It's a tedious process, but during my Tradional wedding, we made FUMBWA in honor of my Congolese heritage, and Afang in honor of my Nigerian heritage. This remains my best soup with Loiloi in Nigeria. Thanks for bringing up beautiful memories. And yes, I have LIKED the video 😂😂
@@FloChinyere 😂😂😂 I just looove that name. I wonder what part of the East calls it Akpu. In the North, we know it as Akpu. When Dad worked in Porthacourt, we found out it was called Loi-loi, and that name stuck with us😅😅
Well done Sis for this tantalising soup. Just to mention Afang or akazi is usually washed by the calabar/ akwa ibom before cutting. In fact you can't buy Afang in their market that is not washed. You wash and dry before cutting but for business purposes some of them wash and cut even while it's wet. Afang soup has become so popular now that every one want to eat it and that's why the business women in city markets like Lagos and the rest cut without washing. But no calabar or akwa ibomite will cook this Afang unwashed. This leaf most times comes from Cameroon or deepest forest pls don't cook without washing.
😂😂😂 I'm laughing because this is not the first time sellers have told me this. But this is the first time I'm buying it from Oyingbo where I had the chance to sample several more opinions. From the sellers to the Akwa-Cross ladies (mostly restauranteurs cos it was early morning) with me at the grinding station to the grinders themselves all laughed at me when I insisted on washing it. They told me, don't worry it's clean, if you insist on washing, buy the leaves, take them home, wash and spread out so the water will dry without the leaves drying (which I found hilarious by the way because there's no way that is possible unless i towel-dry them one by one) then come back, slice and grind because Madam, nobody will grind wet afang for you because it will not come out of the machine" These are the words of the very experienced owners of this soup. And I believe them because I can't imagine anybody going through all that especially restaurants that have to cook it everyday. The sellers simply clean the dusty leaves with a piece of cloth and throw out the worst ones. No sand in the soup so that supports their claim that it's sand-free. Of course there will be a small percentage of meticulous people doing all that washing and towel-drying but the above is what happens 99% of the time.
@@FloChinyere the restaurants yes might not wash because the are cooking for business but I lived in akwa ibom and even in their market the will wash in front of you and put it in sack bag and swing to reduce the water then cut and grind in the market. Sis pple like short cut to make money and Nigerians. inhumanity to Nigerians is so much. Honestly if you have ever cooked a sand filled Afang it is horrible but luckily one can get one that is not so Sandi because the soup is quite enticing to cook and not able to eat it. But you cook so well all these Nigerian soups. Weldone
This looks delicious and yummy! I guess I am the only person who has never had this Afang soup before! I will add it to my foods to try. Thank you for sharing Flo!
I ate this soup to finish during my NYSC in Rivers because Jevnik near my office cooked it so well. It's worth trying at least once in a lifetime. 👌 Chibuike how are you and your family? I hope you are all doing ok.
@@FloChinyere We are good Flo. Just been very busy with work and kids summer hectic schedule. The twins are now driving. I definitely plan to eat this soup soon in a restaurant in Atlanta or Los Angeles in a few weeks. I trust you and your family are doing great as well Flo. Thank you for checking up on us. My love to your family.
Sir you will really enjoy it. I dont thinking there is any soup that test better than Afang. So tasty you just want to continue eating especially with much edible obstacles 😊
@@ChibuikeUlasi we are good thanks Chibuike. We all can't wait for schools to close so the summer fun can start! The twins driving??? I know they start early in the States but twins of yesterday?! How fast they grow! That's the independence we pray for. Jisinu ike! My love to all. ❤❤❤
Our Traditional Afang Soup, looks temptingly delicious😋😊. You just brought back a memory Aunty Flo. Growing up, cleaning of Afang leaves was a very tiring task that we as kids had to do. The Afang leaves was separated into clean and very dirty and my mum would have us clean on napkins leaf by leaf the ones she termed clean while she washed the ones put aside as dirty.
I trust you to give me the correct low down. Thank you so much. This is exactly how the sellers and Akwa-Cross women I met at the grinding station described it. The sellers simply discarded the very dirty ones because they told me that washing it is not worth it because the time they will use to perform the washing ritual is enough for them to slice one basket of afang. 😂 Daalu ❤❤❤
Wow,all the leaves is super green and fresh my natural aunt flo. My plate is ready. I love all the detailed explanation you gave on how to prepare this yummy recipe from scratch. And the ugu and waterleaf for edikanikong is super green too. My plate is waiting ooh and fufu ❤❤
Afang leaves is washed by the real Ibibios and Efiks. It is usually washed while the leaves are still on the stalks but with alot of care then placed in a sack - the type that is used to pack 50kg rice. The bag is shaken to reduce the water then the leaves are spread on a tray and dried in the sun. When dry the leaves are picked and sliced. Most people do not have the patience to go through this process and do not even know about it.
The key phrase is "most people". Thanks for confirming because I simply repeated what several akwa cross ladies (most of them restaurateurs) told me at Oyingbo. I used to think it's only restaurants that don't wash but they told me that even homecooks don't, that it's unnecessary sufferhead. 😅 And looking at your own process which is even more tedious than the one they gave me, we can guess how many people do that. Especially in this generation? 😂😂😂
You must wash Afang leaves before cutting it to remove dirt.( Ask the Efiks, the food Connoisseurs from Calabar, Cross River State) and they will tutor you.
This one na real odogwu Afang soup! We pluck our Afang leaves,wash them and dry them well either in a tray,inside an umbrella, or on an empty rice bag before slicing. The market women wash and put them inside a rice bag and shake dem to get out the water before slicing.
My God! The picture presented here does not look like Afang soup at all. SORRY TO BURST YOUR BUBBLE. YOU CAN'T COME AND MESS UP MY NATIVE SOUP LIKE THAT. HABBA!
Me see the thumbnail, Nkenawuya 😋 so inviting. That "no washing" part of that vegetable, I will pass it for another vegetable substitute 😂 the end part so delicious with orisirishi 😋
😂😂😂 For real afang soup you must use afang o, unless you are preparing our alternative Afang Soup: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bZ5NL1Ona38.html
Cameroonians call this eru. Eru is the traditional meal of the Bayangi people who share boarder with the Calabar people of Nigeria. It’s like a walking distance. Bayangi people bear famous names as Enoh/Enow/Eyong
Flo I don't like the taste of raw palm oil either. That's why i don't eat this soup outside. This one is so sumptuous. the only thing missing is shell periwinkles. 😋
Flo please what is the reason why they don't wash Afghan leaf? It's my first time of hearing it. I usually wash and even soak mine for hours here because I use dry leaves.
I am watching this video with my mum❤I have never tried this soup out, it seems I am missing out. How are you doing mum Flo? Hope Naija is treating you well?
Well done Flo, that looks delicious but is it bcs u don't like the taste of fresh red oil that you didn't add more of it just b4 finishing ur soup😂. That takes ur afan soup to another level.
I have never used watercress so I can't confirm how well of an alternative it is for water leaves. For how I prepare these types of vegetable soups with alternative ingredients, watch these videos: 1. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YKkNhhjVI8c.html 2. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bZ5NL1Ona38.html
Yes chyflo,I like the way and style you cook, my husband told my husband that in RU-vid, it's you that I like watching, that I like your style of cooking,he said is bcos your my name sake, I just laughed, for me chy,I wash my slice okazi before pounding and adding it to my soup,yes, whether if it's washed before slicing,I wash, it doesn't change the taste,it remain f okazi that we know, bcos now some of those sellers dump it anyhow,in some market,,I wash pound it or blend it, yes some times I blend it, for me I buy d slice okazi take it home wash, pound or blend before adding it, the taste remain d same, and I use ugu, water leaf and okazi, the three leaves, yes the soup looks take away take away, tantalizing,, your good in cooking dear
You keep talking about the taste remaining the same. Nobody said it changes the taste nowww ... The ones I bought were actually clean. If you pound the wet ones in a mortar or use a blender, fine. Restaurants don't use those. They use those grinders in the market, and it can't grind wet okazi very well. Mehnn that your 3-veg style is a combo of afang and edikang ikong. 😂
Abeg how much is this pot of soup I looking like this…Abeg waybill it let me transfer the money…na this your own gan gan Dey hungry me chop with fufu 😊
Igbo people call afang leaf okazi and prepare it without water-waterleaf, and it’s called okazi soup. But the thing is igbos and other non-Calabar Nigerians have come to love afang soup proper as well.
Too much Afang for the quantity of waterleaf you have used. You need tutorials from the Efiks - food Connoisseurs ( from Calabar - Cross River State) on how to cook proper Afang and Edikang ikong. This is a no, no madam.
U meticulously washed the fish and kpomo but the afang leave is not washed....😂😂😂Personally when i buy from the market, i bring it home, wash and pound in the mortar or roughly blend in a blender but i prefer mortar. I never cook any leaves without washing it properly.
Aunty Flo, I totally disagree with you on this oo. I am a core Akwaibom lady, my mum does not slice her afang leaves in the market, she brings them home, wash them very well, put them in a sieve for the water to drain completely, put them in a sack bag (garri or rice sack), lay the sack flat on a table and use your hands to spread the leaves in the sack. The leaves should not be exposed to direct sunlight as it will dry up the leaves leaving it pale, that's why it's put in a sack bag after washing for it to dry a little before slicing. My mum does not eat afang soup without washing the leaves and we we children follow suit. Some afang leaves can be terribly dirty! due to plucking from the bush, some leaves falling on the floor, bagging and re-bagging, it passes through so many hands before getting to the consumer, how on earth will someone eat such without washing? The saying that afang leaves are not washed is a LIE! Some people are just lazy to go through the process of washing and drying them, while some cannot slice the leaves hence they slice them in the market.
@@FloChinyere I did not term you a liar oooo I know that what you said is based on what you were told hence I was referring to those that lied to you, that what they told you is not true I never intend to sound insulting, many apologies if my message sounded insulting.
