And in any soup we cook we put the crayfish, which are tiny blended dried shrimps Meat: Meat is in fact the one ingredient that Akwa Ibomite cooking cannot do without. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. Its name is derived from the two dominant ingredients used in making the soup; the palm kernel fruit extract (Abak) and Atama leaves. In Nigeria, Ekpang Nkukwo is widely attributed to the two South-South states; Akwa-Ibom and Cross River – Ibibio and the Efik tribe, respectively, and some parts of Bakweri tribe in Cameron. Afang soup is a tasty dish from Cross River and Akwa Ibom States. Also how I get mine 2 get thick while cooking without wait for so long is 2 scrape the surface of … This is in the family of swallows to be eaten with soup and is made from either cocoyam, water yam or (cassava for the one called akpai-akpai Ekpang). It is a general notion that the Edikang Ikong soup is very. Afang soup is a popular soup in Nigerian cuisine and other parts of Africa. Afang Soup is a vegetable soup known to have originated from the Ibibio People of Akwa Ibom in South-South Nigeria. We love fish, smoked and dried, we have an abundance of that. It is popular among the Ibibio and the Anang people of Akwa Ibom and Cross River state. The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states. The fisherman’s soup is very popular among the Niger-Delta states of Nigeria, mainly; the riverine communities of Rivers, Akwa Ibom, Cross River and Bayelsa. Edikang Ikong soup has its traditional routes from the Efik-Ibibio people of Akwa Ibom and Cross River state of Nigeria. Edikang Ikong is a fancy name for Vegetable Soup of the Efiks people living in Akwa Ibom and Cross River states of Nigeria. Ingredients Grinded or pounded Afang leaves, Waterleaf 1kg Meat/Chicken/Goatmeat Rich meat stock Stockfish Dried Fish 200g Kpomo Edikang Ikong soup, made of lots of pumpkin leaves and water leaves, is known to be highly nutritious. Boil clean water and add to the pounded palm fruit and mix well to separate the oil extract from the rest of the pulp, then strain the oil extract. The soup is made from palm kernel extract. Ingredients 1 lbs Meat Beef, Goat or Assorted 500 grams Palm Fruit (Use palm cream alternatively) 1 pc Dry Catfish 1 pc Stockfish (Head) Medium size 2 ounces Unshelled Periwinkle 4 ounces Atama leaves Handful sliced 2 tbsp Ground crayfish 1 pc Uyayak (local spice) 1 tbsp Garlic powder 2 tbsp Atarodo (pepper) 1 tbsp … Filter the water and pound the palm fruit until the pulp/fiber separates from the nuts. Edikang Ikong soup recipe is one of the most substantial soups ever!. Afang soup 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. If you are interested in exploring Nigerian foods, this delicious soup would definitely spur your interest in Nigerian foods. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. It is one of the most popular delicacies of the vegetable soups among Nigerian cuisines. It should be thick. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves. Prepared with a generous quantity of pumpkin leaves and water leaves, this Nigerian soup recipe is nourishing in every sense of the word. Its name is derived from the two dominant ingredients: Palm Fruit Concentrate (Abak) and Atama Leaves. * Place the assorted meat and stock fish in the pot; add a little water, the chopped onion and one stock cube. This delicacy gained popularity amongst the people of these communities because of the … Abak Atama Soup is a soup popular amongst the Ibibios of Akwa Ibom State. Mostly in southern parts of Nigeria, people there serve Afang soup at homes and also at ceremonies such as weddings, burials, festivals, etc. Ibomsoups is an indigenous catering brand that delivers over 50 different pots of fresh, tasty Nigerian soups and stews to your doorstep. Atama soup is a vegetable and palm nut soup that originates from the Ibibio People of Akwa Ibom State in South South Nigeria. It originates from the Efik people of the Efik kingdom in Cross-rivers State and Ibibio people of Akwa Ibom in South-South Nigeria. Across the over 250 ethnic groups in Nigeria, soups in the Akwa-Cross region arguably have the most luring looks and palatable taste in the country. Due to the fact that it is very nutritious the soup is now very popular, almost every tribe cooks this soup … ... Stir and allow to boil for about 10 minutes and add the atama leaves and boil to cook for another10 minutes. Dailyfamily.ng presents you the delicacy for this weekend called Ekpang Nkwukwo and this has been taken from the South-South part of Nigeria, from Akwa-Ibom State in particular.. You can also read this: #FamilyKitchen: How to Cook Delicious Beans and Corn Porridge (Adalu) The base palm fruit concentrate used in preparing Abak Atama makes it similar to the Banga soup of the Niger Delta origin and the… Read More » This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa Ibom State). Before we describe all the ingredients it consists of, make sure that you use only the natural ingredients. It is native to the people of Cross River and Akwa Ibom states. Afang soup is very nutritious and the cost of preparation can be adaptable based on the budget or needs. Stir and add salt to taste. You will need about 7-10 cups of that palm fruit juice for this soup. #FamilyKitchen: Check Out How to Prepare This Delicious Akwa Ibom Soup. Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. Afang leaves are the star of the soup, but this dish is also loved for its vibrant taste and lots of healthy vegetables. Cook for 6-10 minutes, until there are very little traits of water. So, below is a simple guide on how to cook your Editan soup without it getting that bitter taste. Yam: The yams, cousin to the … 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 fast climbing the top of the list of popular Nigerian soup. Remove from the heat and serve the soup while hot. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. How to prepare edikaikong soup. The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. Afang soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves. This is a delightful Delicacy from the South Southern region of Nigeria ( specifically Akwa Ibom and Cross River States) which never disappoints. Boil the palm fruit for 20 minutes, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice, don’t add too much water, you want it thick. Leave to cook for 4-5 minutes. The Akwa Ibom Soup Wars would go down in history as one of the fiercest battle amongst soup lovers in the world. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Add the water leaf, stir very well and allow to cook for 2-3 minutes, then add … Add grinded crayfish, periwinkles, a spoon of grinded ofor (sprinkled) and stir. Afang soup originated in the Akwa Ibom and Cross River regions of Nigeria, but soon became popular all over the country. It is also very nutritious as the soup consists mainly of vegetables. Cook until all the meat is properly cooked and there is just a little liquid in the pot (remember to cook the toughest meat first). Now that you know how to cook expang go ahead and try it.You can add it to your menu if you own a restaurant or become ekpang nkukwo vendor. Edikang Ikong is a nutritious vegetable soup that is prepared with lots of vegetables and assorted meat. This special delicacy is native to the Efik people of Cross River or Ibibio people of Akwa Ibom States in the South-South region if Nigeria. Ekpang Nkukwo is one of the most sought after delicacies from Akwa Ibom. The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. To cook the Edikang Ikong Soup. Our lip-smacking menu is packed with natural home-grown ingredients combined to give you an enticing and exquisite culinary experience every time. Find out how to prepare Afang soup! Learn how to make one of Nigeria’s finest local soup popularly called Edikang Ikong soup. How to cook Banga Soup. In case you choose some vegetables or meat, not from the farms, you might end up with soup which tastes extremely superficial and far from what the real edika ikong soup is supposed to taste like. Atama soup is a vegetable and palmnut soup that originates from the Ibibio people of Akwa Ibom state. * When the meat is done, add the dried fish and periwinkle. Atama soup is the vegetable and palm nut soup that originates from a Efik People of Cross River State in South Atama soup is mostly thick in addition to cooked with shape of meat, dry fish as well as. Wash and chop the fresh spinach or pumpkin leaves and add these to the soup, add the salt to taste and allow to cook for another 5-7 minutes. Abak Atama is a delicious soup popular in southern Nigeria, particularly amongst the Ibibio’s’ of Akwa Ibom State. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Ekpang Nkukwo is among the top delicacies most especially the Efiks offer to their guests or used in … Akwa Ibom and Cross River states of Nigeria. Wash and cook the palm fruits for about 30 minutes. cool recipe, dis is one of my favourite but here in akwa ibom I think most people refer 2 it as “ubobok ukom” meaning plantain porridge or simply “ukom” meaning plantain. Consisting of basically vegetables, this soup is rich in Vitamins, Protein and fibre. It is usually thick and cooked with meat. Afang soup also known as Okazi soup is one of the most popular traditional Nigerian soups. The only difference is the bitter taste and sloppiness which Afang doesn’t. It is also called Ukazi and is cooked differently by the Igbos. Edikang Ikong is a native vegetable soup popular among our brothers from the south namely Akwa Ibom and the cross-River state of Nigeria. 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