Afang soup, eaten by Efik and Ibibio people of Nigeria is a delicious stew made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach.
If you have been following yummy medley for a while, and have managed to escape a trip to your African market, this Afang soup recipe is going to push you to go there, and trust me, this dish is worth the trip. Get on google and look up “African grocery stores near me”, and get ready to take a trip to flavortown. For Africans already familiar with African grocery stores, or for those who live in the great continent already, this for you should be a simple trip for you, now let’s jump into my delicious Afang Soup recipe.
Egusi soup is a West African dish made with a local melon seed (Egusi). I thought since Egusi is a seed and almonds are a nut, they could be similar… well I was right!
I struggled for a little while coming up with the title of this recipe. As some of you may know, this picture looks like your typical egusi soup, but it is not. I, like many people I know live in “abroad”, which means I don’t always have easy access to African ingredients. Luckily for me, I do have an African store close by, so I don’t always struggle to find my home ingredients. Truth be told, African stores don’t come close to providing as much variety as is found back home, but… it meets the needs here just fine. One day however, I ran out of Egusi (melon seeds) to make Egusi stew or Egusi soup…