Posted by on
Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines | Fish & ShellFish | Recipes
ABAK AFANG SOUP Serves 4-6,
1Kg
/
2Ihassorted
meats
(beef
oxtail,
tripe,
ponmo,
bokoto
&
bushmeat,,
450g
lib
stockfish
(pre-soaked),
1
medium
dry
fish
(washed
&
flaked),
450g
/
lib
afang
leaves
(pounded),
225g/8oz
periwinkle
(top
&
tailed),
225g
/
8oz
ground
chillies,
225g
/
8oz
ground
crayfish,
lit
/
2pints
palm-nut
concentrate,
salt
to
taste,
Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies. Add some stock and cook for 30 minutes. Meanwhile, wash the oil-palm and cook until soft to make the concentrate. Add the washed smoked fish and stockfish to the pot of boiling meat and cook for 10 minutes. Add the palmoil concentrate, bring to the boil and cook till slightly reduced and soup coats of a,spoon. Add the pounded afang leaves and periwinkles. Stir in the crayfish and cook for 15minutes until well blended. Check seasoning and serve with pounded yam.,
TO
MAKE
OIL
-
PALM
CONCENTRATE,
l
kg/2Ib
oil-palm
kernels,
3pints
hot
water,
Wash the palm kernels and place to cook in a clean pot with some water. Bring to the boil and cook until tender. Drain and place kernels in a mortar, pound to pulp. Mix pulp with hot Water and squeeze to remove oil. Pass through a sieve to separate the kernels and shaft. Canned palm-nut concentrate which is readily available in shops and supermarkets could be used instead.
Courtesy of Laura Edet