Alright, folks, let's talk Afang Soup! I was super excited to try this recipe, but a few things left me wanting more.
First on the chopping block: the onion. Now, I'm not saying onion has no place in Afang Soup. A little can be a nice addition for seasoning. But here's the key – it absolutely needs to be minced super fine. We're not looking for big chunks of onion in the finished dish, you feel me?
But the real head-scratcher for me was the missing mfi (periwinkle). C'mon, where's the love for these little flavor bombs? Periwinkle adds this amazing depth of savory-umami goodness that's just irreplaceable in Afang Soup. Leaving them out is like making a symphony without the violins – sure, there might be sound, but something crucial is missing.
Now, the biggest culprit: the waterleaf to Afang ratio. This recipe seemed way off-balance, with way more waterleaf than Afang leaves. Listen up, people! Afang is the king here, the reigning champion of flavor! You gotta treat it with respect. Smothering it with waterleaf just throws the whole party off. Imagine calling a dish "tomato soup" but using mostly carrots. It might taste okay, but it's definitely not tomato soup, right?
Here's the good news: despite these critiques, there was still promise in this recipe. With a few adjustments, it could be a true champion. To achieve Afang glory, we need to:
- Ditch the waterleaf overload: Dial it way back and let the Afang leaves shine!
- Welcome the mfi party: These little guys bring the umami magic.
- Minced onion, not chopped onion: Tiny bits only, please!
Make these tweaks, and I have a feeling this Afang Soup could be a solid 5 out of 5. It's almost there, but it just needs a little more love for the Afang leaves, the rightful king of this flavorful dish!
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