Comments on: Food From the Rye: Okazi (Afang) Soup http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/ Food and drink from Peckham Mon, 21 May 2012 01:10:41 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: victor http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-257088 victor Fri, 27 Apr 2012 23:05:30 +0000 http://helengraves.co.uk/?p=2168#comment-257088 i deal with good quality afang leaves.i can also supply to you water leaf.i live in Nigeria.my phone number is 08137497267 and 08057327655.hope we can get doing good bussiness together.Thanks i deal with good quality afang leaves.i can also supply to you water leaf.i live in Nigeria.my phone number is 08137497267 and 08057327655.hope we can get doing good bussiness together.Thanks

]]> By: Efik child http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-213487 Efik child Wed, 11 Jan 2012 14:35:49 +0000 http://helengraves.co.uk/?p=2168#comment-213487 The process of cooking Afang here is a bit non- Efik/Ibibio oriented. You don't blend the okazi to a paste..... The stock should be derived from the goat meat, which should ultimately add flavor to the soup. 1 whole scotch bonnet???? I'm a bit confused. We use some pepper in our soup, not restricted to a whole scotch for flavor. It could be dried and ground or fresh and blended to a paste however, if you intend to use Spinach instead of waterleaf because I understand the scarcity of the product in the UK, US and Canada, you need to ensure that the water from the spinach is squeezed out a bit, as it could contribute to a turbulent stomach if not careful The process of cooking Afang here is a bit non- Efik/Ibibio oriented.

You don’t blend the okazi to a paste…..
The stock should be derived from the goat meat, which should ultimately add flavor to the soup.
1 whole scotch bonnet???? I’m a bit confused. We use some pepper in our soup, not restricted to a whole scotch for flavor. It could be dried and ground or fresh and blended to a paste

however, if you intend to use Spinach instead of waterleaf because I understand the scarcity of the product in the UK, US and Canada, you need to ensure that the water from the spinach is squeezed out a bit, as it could contribute to a turbulent stomach if not careful

]]> By: Celia http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-51404 Celia Mon, 29 Mar 2010 01:47:15 +0000 http://helengraves.co.uk/?p=2168#comment-51404 By the way when you used the palm oil, did you let it cook for a while to take off the raw taste? It's difficult to cook with if you're not familiar with it but is the most tasty oil ever! I love this with a piece of hot yam to dip into it, simple but unctous. Okay I'll stop now. By the way when you used the palm oil, did you let it cook for a while to take off the raw taste? It’s difficult to cook with if you’re not familiar with it but is the most tasty oil ever! I love this with a piece of hot yam to dip into it, simple but unctous. Okay I’ll stop now.

]]> By: Celia http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-51403 Celia Mon, 29 Mar 2010 01:42:59 +0000 http://helengraves.co.uk/?p=2168#comment-51403 Hi, I love that you tried this but I would advise first eating this with a Nigerian person or a restaurant (805 is good) and then getting them to show you how they cook it. What ever you do I wouldn't advise blending the leaves into a paste, you lose the taste and that's not how it's meant to be eaten. People do seem aprehensive about African dishes which is interesting as some are similar to Indian, Portuguese and Brazillian dishes especially the West African region. I found your site and enjoy your postings so perhaps I'll return with a recipe you can follow for this dish. By the way after boiling the meat, we roast (or fry it) before adding to the stew to cook again, hence the 30 minute cooking time. Hi, I love that you tried this but I would advise first eating this with a Nigerian person or a restaurant (805 is good) and then getting them to show you how they cook it. What ever you do I wouldn’t advise blending the leaves into a paste, you lose the taste and that’s not how it’s meant to be eaten. People do seem aprehensive about African dishes which is interesting as some are similar to Indian, Portuguese and Brazillian dishes especially the West African region. I found your site and enjoy your postings so perhaps I’ll return with a recipe you can follow for this dish. By the way after boiling the meat, we roast (or fry it) before adding to the stew to cook again, hence the 30 minute cooking time.

]]> By: msmarmitelover http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-26276 msmarmitelover Thu, 17 Dec 2009 14:48:39 +0000 http://helengraves.co.uk/?p=2168#comment-26276 Very interesting and lovely pix. "Goat secured"...I imagined you'd literally untethered a goat and was leading it down Peckham high street.... Very interesting and lovely pix.
“Goat secured”…I imagined you’d literally untethered a goat and was leading it down Peckham high street….

]]> By: Helen http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-24596 Helen Sat, 12 Dec 2009 11:08:08 +0000 http://helengraves.co.uk/?p=2168#comment-24596 Shayma - Thanks! I have heard of fufu actually when I was researching the recipe and I really want to try it. David - it was weird! Very unusual. I'm good thanks, really digging the Peckham thing at the moment as you can see. Hope all is good with you x Oliver - I'm really glad you tried it! The goat is very bony but I kind of like that - the way you can suck on the bits of bone. I like your okra idea too. Jonathan - Palaver stew is now on my hitlist - thanks! Maninas - Of course! Why didn't I think of that before? Shayma – Thanks! I have heard of fufu actually when I was researching the recipe and I really want to try it.

David – it was weird! Very unusual. I’m good thanks, really digging the Peckham thing at the moment as you can see. Hope all is good with you x

Oliver – I’m really glad you tried it! The goat is very bony but I kind of like that – the way you can suck on the bits of bone. I like your okra idea too.

Jonathan – Palaver stew is now on my hitlist – thanks!

Maninas – Of course! Why didn’t I think of that before?

]]> By: Maninas http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-24572 Maninas Sat, 12 Dec 2009 09:45:29 +0000 http://helengraves.co.uk/?p=2168#comment-24572 That sound like one interesting ingredient hunt! Not to mentioin soul-satisfying! :) The salted fish with the goat reminded me of adding fish sauce in South Asian cooking, so I didn't find the combo surprising. Maybe also because my husband is going through this crazy streak at the moment where he puts anchovy sauce into nearly everything, and the food doesn't taste fishy. It simply has an extra layer of richness. That sound like one interesting ingredient hunt! Not to mentioin soul-satisfying! :)

The salted fish with the goat reminded me of adding fish sauce in South Asian cooking, so I didn’t find the combo surprising. Maybe also because my husband is going through this crazy streak at the moment where he puts anchovy sauce into nearly everything, and the food doesn’t taste fishy. It simply has an extra layer of richness.

]]> By: Jonathan http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-23891 Jonathan Tue, 08 Dec 2009 14:36:23 +0000 http://helengraves.co.uk/?p=2168#comment-23891 Weird and wonderful. Brilliant stuff. It brings back memories of eating in Ghana. You never knew quite what you were going to eat next. But every now and again a dish would pop up that was incredible. This reminds me of eating palaver stew which was full of bones and okra. Weird and wonderful. Brilliant stuff. It brings back memories of eating in Ghana. You never knew quite what you were going to eat next. But every now and again a dish would pop up that was incredible. This reminds me of eating palaver stew which was full of bones and okra.

]]> By: oliver http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-23883 oliver Tue, 08 Dec 2009 10:28:25 +0000 http://helengraves.co.uk/?p=2168#comment-23883 Cool, I made it last night, got all the stuff in Dalston apart from the Okazi so I subbed in a load of spinach instead. Was less green than yours looks, will try and do a pic. Goat pretty bony but great overall flavour of minerally green / meaty stock / salty & sour fish/shrimps. I think this would also be nice with salt-fish and okra. Cool, I made it last night, got all the stuff in Dalston apart from the Okazi so I subbed in a load of spinach instead. Was less green than yours looks, will try and do a pic. Goat pretty bony but great overall flavour of minerally green / meaty stock / salty & sour fish/shrimps. I think this would also be nice with salt-fish and okra.

]]> By: David Hall http://helengraves.co.uk/2009/12/food-from-the-rye-okazi-afang-soup/comment-page-1/#comment-23878 David Hall Tue, 08 Dec 2009 08:11:00 +0000 http://helengraves.co.uk/?p=2168#comment-23878 It looks weird but I would love to try some! Nice one. How's tricks Helen? Cheers David x It looks weird but I would love to try some! Nice one. How’s tricks Helen?
Cheers David x

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