Doing what I love to do// Cooking Afang Soup

Greetings my steemian friends of this amazing community, how are you doing today? I'm doing pretty well too. I wish you good health and abundant blessings in life. In life, I do different things and I like snapping pictures of my wonderful moments and activities to write my articles and also share with my amazing steemit colleagues.

Wednesday, July 30th, 2025, was a glorious day for me, my colleagues and my students at Kings and Queens Royal Schools. We had finally completed our third terminal examinations, and the feeling of accomplishment relief was great.

I returned home early to take on a home chores. Because of my work, as a teacher, I had been cooking only on weekends, probably Saturdays or Sundays since week days are always busy days for me in school. So, since I was relieved a little, I used the day to cook one of my favourite Nigerian dishes - Afang soup.

I quickly got to work, starting with a trip to the market to purchase all the necessary ingredients. My camera was always by my side, ready to capture every moment of my culinary adventure.

As I wandered through the bustling market stalls, I carefully selected the freshest Afang leaves, water leaves, fish, meat, crayfish, palm oil, periwinkle, kanda and other ingredients.

Once I returned home, I began preparing the Afang leaves. I carefully sliced them and then pounded them using a local mortar. Next, I washed and chopped the water leaves, squeezing out excess water and bitterness. With all my ingredients ready, it was time to start cooking.

I poured three cups of water into a large pot and placed it on the gas cooker. As the water heated up, I added the ingredients one by one, carefully following my own secret recipe. The aroma of the soup filled my kitchen, and my stomach growled in anticipation.

Finally, my Afang soup was done. I quickly prepared a bowl of garri, a traditional Nigerian cassava flakes dish, to accompany my soup. I enjoyed the delicious meal with my son, Princewill.