Afang Soup

South-South and Delta table. Riverine soups, palm nut richness, seafood, afang, edikang ikong, and deeply seasoned broths.

• Stopping the base before the pepper, onion, or spice edge has mellowed.
• Thinning the pot before the body of the soup or stew has developed.
• Overcooking the greens until the color and texture collapse.

• The sauce should coat the spoon and taste rounded, not watery or raw.
• Greens should be cooked through but still look alive and glossy.
• The aroma should smell rounded rather than raw or sharp.

palm oil, crayfish, iru or ogiri, scotch bonnet, melon seed