Hello!, good day everyone on this wonderful community It's my pleasure to participate in this contest "Recipe of the Day," I hope you all have a wonderful day. ![1733594287164.jpg](https://cdn.steemitimages.com/DQmb8LRnTntP2FtK6EnLRtjcPZ5wpXqjHkeDQHk3miGZuFv/1733594287164.jpg) Different delicacy has different tastes and do require different methods of preparation. The taste of a food is based by various fact which includes ingredients, cooking techniques, spices and seasonings. The method of preparation be different depending on whether the food is being baked, fried, boiled or steamed. These differences in taste and preparation methods can also base on traditions. In my todays post I'm going to post a special delicacy in my locality known as (Afang soup). Afang soup is deep rooted delicacy in the culture heritage of the Ibibio and Efik people which happens to be my culture. It is often prepared during special occasions and ceremonies which serve as a symbol of tradition. Before preparing Afang soup it requires skill and knowledge to properly combine the ingredients and achieve the desired taste. Below are the steps I followed to prepare mine.

KEY INGREDIENTS	price amount in naira	price in steem
afang	N500	1.06
fish	N500	1.06
cray fish	N100	0.23
water leaf	N300	0.68
meat	N1000	2.23
maggi	N100	0.23
garri	N500	1.06
pepper	N100	0.23
skin meat	N200	0.43
salt	small	small
water	3 cups depends	3 cups
palm oil	small	small

With all ingredients you can prepare a delicious afang soup.

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above are the ingredients I used in the preparation of My afang soup Onion is excluded because I was taught it makes the taste of the soup fade quick so in that note onion in most case are not always applied. ![IMG_20241210_164859_788.jpg](https://cdn.steemitimages.com/DQmRWAHfx3vF5DNiYVZkkmKMKV9SmPudKzMzUQPoLkk7EQN/IMG_20241210_164859_788.jpg)*this is after grinding the afang leaves* ### how I prepared it I first of all make sure the basics ingredients was ready and kept in place, i started with thoroughly Washing and slicing them. My grated afang leave and crayfish was ready same with cow skin and fish ![IMG_20241210_183736_843.jpg](https://cdn.steemitimages.com/DQmSZu38yi4hF7Y5cgU5643MtEyVWwWB1KrXhzP1xPgUabc/IMG_20241210_183736_843.jpg) *my water after cutting it* Putting all the necessary ingredients for steaming, i steamed it with a cup of water for about five(5) minutes to dissolve out the tastes. ![IMG_20241210_140859_962.jpg](https://cdn.steemitimages.com/DQmYVySEZJBZhGsDBvtLb4RHbJ9UegGTBGdajsQWkyxy9Zc/IMG_20241210_140859_962.jpg) ![1733594507801.jpg](https://cdn.steemitimages.com/DQmehPXcGnhLEZmriwAV6gEg88idkto3KtkEuJL4HB8JmQa/1733594507801.jpg) After the previous step I proceed by pouring in my sliced water leave and palm oil at the same time, then covered it and let it steam for about three(3) minutes before adding crayfish and my grated afang leaves lastly before bringing it down. ![1733594287164_1.jpg](https://cdn.steemitimages.com/DQmWVFaTY5RJu3qp2VwLxbotcdYEoaSzM6dHDR3F9zbtpGA/1733594287164_1.jpg) Now My Afang soup was ready for consumption. Afang soup can be consumed with Garri, Fufu or semoivita. Thanks for going through my post. I invite @patjewell @artist1111 @dazzle55 To participate in this contest.

Cc. @mvchacin