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AFANG SOUP: A GREEN, LEAFY NIGERIAN VEGETABLE SOUP

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 followibg me for a while and 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. Let me introduce you to my delicious Afang Soup recipe, a leafy vegetable soup commonly associated with Calabar city in Nigeria but with cultural and family roots in the Ibibio and Efik tribes of the riverine areas of the country. These two tribes, which inhabit the Akwa-Ibom and Cross River states in Southern Nigeria feature this soup quite heavily in their cuisine and celebrations but to my knowledge, there are no major differences in their method of preparation.

HOMEMADE GARLIC CONFIT AND GARLIC OIL

Yummy Finger Delight.. finger

EFIK DELICACIES

Coming soon!!

Sunday lunch

September is National Food Safety Education Month. Learn how to be a food safety superhero! Take steps to help prevent food poisoning, and show others how to keep food safe.

Every year, an estimated 1 in 6 (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from eating contaminated food. Anyone can get sick from a foodborne illness (also called food poisoning). But some groups of people are more likely to get sick and to have a more serious illness. These groups are:

Adults aged 65 and older

Children younger than 5

People with health problems or who take medicines that lower the body’s ability to fight germs and sickness

Pregnant women

There are things you can do to protect yourself and your family. As you prepare and handle food, follow these four steps:

Clean: Wash your hands, utensils, and surfaces often when you cook.

Separate: Raw meat, poultry, seafood, and eggs can spread germs. Separate them from cooked food and fresh produce.

Cook: Use a food thermometer to make sure foods are cooked to an internal temperature that kills germs.

Chill: Refrigerate perishable foods and leftovers within two hours. Chill within one hour if it’s above 90°F.

Join us in sharing information about the four steps to food safety. Let’s make sure everyone knows how to protect themselves and their loved ones from food poisoning.

Health Benefits Of Okro

Okra has been regarded as one of the most healthy vegetables and that is not even a myth.

Popularly planted in warm and tropical climates, places like Africa and South Asia, Okra comes in two colors red and green but both tastes the same, with the red one turning green when cooked. Although biology classifies it as fruit, Okra is mostly used as vegetables in foods.

Okra is a good source of minerals, vitamins, antioxidants, and fiber which contains a sticky juice that people use to thicken soups or sauces. The fibre contents help you feel full while aiding quick digestion.

It is that one fruit and/or vegetable that can help reduce one’s chances of developing some health conditions including cardiovascular disease, obesity, diabetes and high blood pressure.

Okra contains Antioxidants, which are compounds in food that attack damage from harmful molecules called free radicals. It also contains Vitamin A and C as well as helps improve heart health by lowering one’s risk of blood clots and oxidative damage.

Okra contains a type of protein called lectin which prevents the growth of cancer cells. A study about the breast cancer cells shows the lectin in okra can prevent cancer cell growth by up to 63%.