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      "body": "![1698168721455.jpg](https://cdn.steemitimages.com/DQmdCEDnsYan6hZLN9oHj4pZej7a71wZdmxWa5cHsAuwx6B/1698168721455.jpg)\n\n\n<div class=\"text-justify\">\nMy name is Holiness Paul, I'm from Akwa Ibom State in Nigeria. Today, I decided to prepare one of our rich delicacies known as Afang soup.  Afang soup originated from Akwa Ibom State of Nigeria, it prepared in almost all  home. When mentioning Akwa Ibom local meal, Afang soup comes first and it represent Akwa Ibom people of Nigeria.\n\n\n|<center><h3>When to prepare </h1></center>|\n|--|\nAfang soup can be prepare anytime and day, it doesn't have limitation. There's no occasion in Akwa Ibom State without Afang soup in the menu. The soup doesn't select swallow, it goes well with every swallow, e.g garri, semovita, starch, Amala or pounded yam etc.\n\n\n|<center><h3>Ingredients </h1></center>|\n|--|\n\n![IMG_20231007_124815_047.jpg](https://cdn.steemitimages.com/DQmfHQrjvbWZSSyzpkabwPE7PFLpKEB2Y5CbQrhq6QsYAJ2/IMG_20231007_124815_047.jpg)\n\nAfang leaves\nWater leaf\nFish \nMeat\nPepper\nCrayfish\nPeriwinkles\nPalm oil\nSalt\nSeason cube\n\n\n|<center><h3>Procedures </h1></center>|\n|--|\n\n![IMG_20231007_115956_216.jpg](https://cdn.steemitimages.com/DQmZUS26LLAR1K4FW1MqV76VWbaeGFsyrwqQ9h2M39nf3Vv/IMG_20231007_115956_216.jpg)\n\n![IMG_20231007_110239_043.jpg](https://cdn.steemitimages.com/DQmZMXTcA4X6hF61YZhBsCWeHwUKhA8piEwVYcbKBMeAE7T/IMG_20231007_110239_043.jpg)\n\n\nWash the Afang leaves and water leaf separately.\n\nDry the Afang leaves to avoid bitter taste before slicing.\n\nGrind or pound the sliced  Afang with grinder or mortar \n\nSlice the water leaves and set aside.\n\nWash the meat, fish,  periwinkles and put inside pot. \n\nSeasoning it with cubes, salt , pepper and start cooking it for about 10-12mins.\n\nAdd palm oil and continue cooking for 2mins.\n\nPut the waterleaf inside the pot and stir it, cook for 2-3mins\n\nPour the blended crayfish and pepper into the mixture, cook for 2-3mins\n\nPour the Afang into the pot and stir, cover it for 2-3mins.\n\nPour palm oil into the soup and stir, allow it to   cook for 2-3mins.\n\n Bring the pot down, your delicious Afang soup is ready\n\n**Estimated Time:** 30-40mins\n\n\n|<center><h3>Nutritional Value</h1></center>|\n|--|\n\n![IMG_20231022_113650_46.jpg](https://cdn.steemitimages.com/DQmZzQQ5etmeFRB9sEVpzGURFvE7mm83j6qCr4HCoKzCJo2/IMG_20231022_113650_46.jpg)\n\nAfang soup contain all classes of food nutrients. It helps in regulating blood sugar,  it also prevent and treat goiter because it has high quantity of iodine, it is immune booster and improve digestion.\n\n\n\n|<center><h3>Conclusion </h1></center>|\n|--|\n\nEvery country, region, tribe has their uniqueness either language, belief, attires or food. Afang soup is one of the unique identities of Akwa Ibom State, Nigeria.\n</div>",
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      "body": "![1698168721455.jpg](https://cdn.steemitimages.com/DQmdCEDnsYan6hZLN9oHj4pZej7a71wZdmxWa5cHsAuwx6B/1698168721455.jpg)\n\n\n<div class=\"text-justify\">\nMy name is Holiness Paul, I'm from Akwa Ibom State in Nigeria. Today, I decided to prepare one of our rich delicacies known as Afang soup.  Afang soup originated from Akwa Ibom State of Nigeria, it prepared in almost all  home. When mentioning Akwa Ibom local meal, Afang soup comes first and it represent Akwa Ibom people of Nigeria.\n\n\n|<center><h3>When to prepare </h1></center>|\n|--|\nAfang soup can be prepare anytime and day, it doesn't have limitation. There's no occasion in Akwa Ibom State without Afang soup in the menu. The soup doesn't select swallow, it goes well with every swallow, e.g garri, semovita, starch, Amala or pounded yam etc.\n\n\n|<center><h3>Ingredients </h1></center>|\n|--|\n\n![IMG_20231007_124815_047.jpg](https://cdn.steemitimages.com/DQmfHQrjvbWZSSyzpkabwPE7PFLpKEB2Y5CbQrhq6QsYAJ2/IMG_20231007_124815_047.jpg)\n\nAfang leaves\nWater leaf\nFish \nMeat\nPepper\nCrayfish\nPeriwinkles\nPalm oil\nSalt\nSeason cube\n\n\n|<center><h3>Procedures </h1></center>|\n|--|\n\n![IMG_20231007_115956_216.jpg](https://cdn.steemitimages.com/DQmZUS26LLAR1K4FW1MqV76VWbaeGFsyrwqQ9h2M39nf3Vv/IMG_20231007_115956_216.jpg)\n\n![IMG_20231007_110239_043.jpg](https://cdn.steemitimages.com/DQmZMXTcA4X6hF61YZhBsCWeHwUKhA8piEwVYcbKBMeAE7T/IMG_20231007_110239_043.jpg)\n\n\nWash the Afang leaves and water leaf separately.\n\nDry the Afang leaves to avoid bitter taste before slicing.\n\nGrind or pound the sliced  Afang with grinder or mortar \n\nSlice the water leaves and set aside.\n\nWash the meat, fish,  periwinkles and put inside pot. \n\nSeasoning it with cubes, salt , pepper and start cooking it for about 10-12mins.\n\nAdd palm oil and continue cooking for 2mins.\n\nPut the waterleaf inside the pot and stir it, cook for 2-3mins\n\nPour the blended crayfish and pepper into the mixture, cook for 2-3mins\n\nPour the Afang into the pot and stir, cover it for 2-3mins.\n\nPour palm oil into the soup and stir, allow it to   cook for 2-3mins.\n\n Bring the pot down, your delicious Afang soup is ready\n\n**Estimated Time:** 30-40mins\n\n\n|<center><h3>Nutritional Value</h1></center>|\n|--|\n\n![IMG_20231022_113650_46.jpg](https://cdn.steemitimages.com/DQmZzQQ5etmeFRB9sEVpzGURFvE7mm83j6qCr4HCoKzCJo2/IMG_20231022_113650_46.jpg)\n\nAfang soup contain all classes of food nutrients. It helps in regulating blood sugar,  it also prevent and treat goiter because it has high quantity of iodine, it is immune booster and improve digestion.\n\n\n\n|<center><h3>Conclusion </h1></center>|\n|--|\n\nEvery country, region, tribe has their uniqueness either language, belief, attires or food. Afang soup is one of the unique identities of Akwa Ibom State, Nigeria.\n</div>",
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      "body": "![1698168721455.jpg](https://cdn.steemitimages.com/DQmdCEDnsYan6hZLN9oHj4pZej7a71wZdmxWa5cHsAuwx6B/1698168721455.jpg)\n\n\n<div class=\"text-justify\">\nToday, I decided to prepare one of our rich delicacies known as Afang soup.  Afang soup originated from Akwa Ibom State of Nigeria, it prepared in almost all  home. When mentioning Akwa Ibom local meal, Afang soup comes first and it represent Akwa Ibom people of Nigeria.\n\n\n|<center><h3>When to prepare </h1></center>|\n|--|\nAfang soup can be prepare anytime and day, it doesn't have limitation. There's no occasion in Akwa Ibom State without Afang soup in the menu. The soup doesn't select swallow, it goes well with every swallow, e.g garri, semovita, starch, Amala or pounded yam etc.\n\n\n|<center><h3>Ingredients </h1></center>|\n|--|\n\n![IMG_20231007_124815_047.jpg](https://cdn.steemitimages.com/DQmfHQrjvbWZSSyzpkabwPE7PFLpKEB2Y5CbQrhq6QsYAJ2/IMG_20231007_124815_047.jpg)\n\nAfang leaves\nWater leaf\nFish \nMeat\nPepper\nCrayfish\nPeriwinkles\nPalm oil\nSalt\nSeason cube\n\n\n|<center><h3>Procedures </h1></center>|\n|--|\n\n![IMG_20231007_115956_216.jpg](https://cdn.steemitimages.com/DQmZUS26LLAR1K4FW1MqV76VWbaeGFsyrwqQ9h2M39nf3Vv/IMG_20231007_115956_216.jpg)\n\n![IMG_20231007_110239_043.jpg](https://cdn.steemitimages.com/DQmZMXTcA4X6hF61YZhBsCWeHwUKhA8piEwVYcbKBMeAE7T/IMG_20231007_110239_043.jpg)\n\n\nWash the Afang leaves and water leaf separately.\n\nDry the Afang leaves to avoid bitter taste before slicing.\n\nGrind or pound the sliced  Afang with grinder or mortar \n\nSlice the water leaves and set aside.\n\nWash the meat, fish,  periwinkles and put inside pot. \n\nSeasoning it with cubes, salt , pepper and start cooking it for about 10-12mins.\n\nAdd palm oil and continue cooking for 2mins.\n\nPut the waterleaf inside the pot and stir it, cook for 2-3mins\n\nPour the blended crayfish and pepper into the mixture, cook for 2-3mins\n\nPour the Afang into the pot and stir, cover it for 2-3mins.\n\nPour palm oil into the soup and stir, allow it to   cook for 2-3mins.\n\n Bring the pot down, your delicious Afang soup is ready\n\n**Estimated Time:** 30-40mins\n\n\n|<center><h3>Nutritional Value</h1></center>|\n|--|\n\n![IMG_20231022_113650_46.jpg](https://cdn.steemitimages.com/DQmZzQQ5etmeFRB9sEVpzGURFvE7mm83j6qCr4HCoKzCJo2/IMG_20231022_113650_46.jpg)\n\nAfang soup contain all classes of food nutrients. It helps in regulating blood sugar,  it also prevent and treat goiter because it has high quantity of iodine, it is immune booster and improve digestion.\n\n\n\n|<center><h3>Conclusion </h1></center>|\n|--|\n\nEvery country, region, tribe has their uniqueness either language, belief, attires or food. Afang soup is one of the unique identities of Akwa Ibom State, Nigeria.\n</div>",
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