ibibio dishes

There are various types of food in Ibibio land and each of them serve different purposes and can be served at different occasions.

AFANG SOUP: This is a popular dish in Ibibio land. It is one of the most important dishes that must be presented at every traditional marriage. It is best served with fufu but can also be served with garri, semovita, pounded yam, etc. The recipe of the soup is as follows:

INGREDIENTS: Afang leaves, waterleaves, stockfish, dryfish, meat, cowskin, onions, pepper, maggi, salt, periwinkle, crayfish, palm oil, and water.

METHOD: 

•  Wash and cut the afang leaves and the waterleaves.
• Grind the already cut afang leaves with a mortar and pestle or with a grater.
•  Wash the stockfish, dryfish, meat, periwinkle, and cowskin.
•  Grind the pepper and crayfish. Slice the onions into tiny pieces.

PREPARATION:

•   Rinse the pot and put it on fire. 
•   Pour the meat inside the pot and steam for some minutes.
•   Add pepper, maggi, and salt to taste.
•   When the water from the meat dries up, add water and allow to boil for the meat to be tender.
•   Add cowskin, stockfish and dryfish and allow to boil.
•  Once the meat, cowskin, and stockfish is soft, add oil and crayfish and allow to boil for some minutes.
•   Add the periwinkle and allow to boil.
•   Add waterleaves and cover the pot. Allow to cook for some minutes.
•   Taste for salt, pepper, and maggi. If it is not enough add little quantities to meet desired taste.
•   Add the ground afang leaves and stir.
•   Cover the pot and allow to cook for 2-3 minutes
•   Bring the pot down from fire.
•   Serve soup hot with either fufu, garri, pounded yam or semovita.

EDIKANG NKONG (VEGETABLE SOUP): This is a popular dish in Ibibio land. It is also presented during traditional marriages and can also be served at family gatherings and also at home. It is very nutritious and it stimulates bowel movement faster.. It is best served with fufu but can also be served with garri, semovita, pounded yam, etc. The recipe of the soup is as follows;

INGREDIENTS: Vegetable leaves, waterleaves, stockfish, dryfish, meat(optional), cowskin(optional) onions, pepper, maggi, salt, crayfish, palm oil, and water.

METHOD:

•   Wash and cut the vegetable leaves and the waterleaves.
•   Wash the stockfish, dryfish, meat,  and cowskin.
•   Grind the pepper and crayfish. Slice the onions into tiny pieces.

PREPARATION:

•  Rinse the pot and put it on fire. 
•   Pour the meat inside the pot and steam for some minutes.
•   Add pepper, maggi, and salt to taste.
•   When the water from the meat dries up, add  little water and allow to boil for the meat to be tender.
•   Add cowskin, stockfish and dryfish and allow to boil.
•   Once the meat, cowskin, and stockfish is soft, add oil and crayfish and allow to boil for some minutes.
•   Add waterleaves and cover the pot. Allow to cook for some minutes.
•   Taste for salt, pepper, and maggi. If it is not enough add little quantities to meet desired taste.
•   Add the vegetable leaves and stir.
•   Cover the pot and allow to cook for 2 minutes
•   Bring the pot down from fire.
•   Serve soup hot with either fufu, garri, pounded yam or semovita. 

 AFERE ATAMA (ATAMA SOUP)

INGREDIENTS: Atama leaves, palm fruits, melon seeds, stockfish, dryfish, meat, cowskin, icefish, okro, onions, pepper, maggi, salt, crayfish, palm oil, and water.

METHOD: 

•  Cut the atama leaves into very tiny pieces. Pour the leaves into a bowl and add hot water  to it. Empty it into a sieve and allow the water to drain.
•  Wash and steam the icefish.
•  Wash the stockfish, dryfish, meat,  and cowskin.
• Wash and boil the palm fruits till it is very tender. Pound the palm fruits with a mortar and pestle.
•  Pour hot water into the mortar and stir. Sieve out the water into a clean bowl. 
•  Grind the pepper, melon seeds, and crayfish. 
•   Slice the onions and okro into tiny pieces.

PREPARATION:

•   Rinse the pot and put it on fire.
•   Pour the meat inside the pot and steam for some minutes.
•   Add pepper, maggi, and salt to taste.
•   When the water from the meat dries up, add  little water and allow to boil for the meat to be tender.
•   Add cowskin, stockfish and dryfish and allow to boil.
•   Once the meat, cowskin, and stockfish is soft, add the sieved water from the palm fruits and allow to boil.
•   Taste for salt, pepper, and maggi. If it is not enough add little quantities to meet desired taste.
•   Add the ground melon seeds and okro. This helps to make the soup thick.
•   Add the steamed icefish to the pot.
•   Add the atama leaves and stir.
•   Allow to boil for 2minutes.
•   Bring down the pot from fire.
•   Serve soup hot with either fufu, garri, pounded yam or semovita.