Cooking my favourite food//Afang soup// 10-09-2025.

It was Wednesday, September 10, and I had been craving something special for lunch and dinner. Despite having stew and white soup stored in the freezer, my heart was set on a rich and delicious Afang soup. There was only one way to satisfy this thirst, that's cooking it from scratch.

I set off for Anua market in Uyo, Nigeria, to purchase the necessary ingredients. I carefully selected the ingredients, including Afang leaves, water leaves, fish, meat, canda, pepper, palm oil, periwinkle, and more.

With my ingredients in hand, I returned home, eager to start cooking. I began by slicing, grinding the Afang leaves into thin strips, taking care to remove any stems or bitter parts. Next, I washed and chopped the water leaves, squeezing out the foamy water to remove any bitterness.

With my ingredients prepared, I put the cooking pot on my cooking gas and started the cooking process. I added the ingredients in the right order, carefully stirring the soup to ensure everything mixed together perfectly. The aroma of palm oil, pepper, and fish filled the air, teasing my taste buds and building my anticipation.

As the soup cooked, the flavours melded together, creating a rich and savory broth. I stirred the soup one last time, ensuring everything was well combined, before turning off the heat.

Finally, I prepared a bowl of garri, a traditional Nigerian staple made from cassava flakes, and ladled the steaming hot Afang soup over it. The first spoonful was like a symphony of flavours on my palate, the slightly bitter Afang leaves, the tangy water leaves, the richness of the palm oil, and the spiciness of the pepper all combined in perfect harmony.

It was a truly satisfying meal, one that hit the spot and left me feeling content and fulfilled. My rich and delicious Afang soup, cooked with love and care, was the perfect way to end a busy Wednesday.