Although people say Afang soup is the sister to Edikaikong. Afang soup, is a vegetable soup that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in South South Nigeria. Everybody loves Afang. It is a dish popularly known by Nigerians and also some parts of Africa.
It is especially popular among the Ibibio and the Anang people of Akwa Ibom and Cross River state whom have adopted this cuisine as part of their cultural identity. It is served at homes and also sometimes at ceremonies such as weddings, burials, festivals etc. mostly in the southern part of Nigeria. Afang Soup is one of the most popular traditional Nigerian soups. It is very nutritious, medicinal and native to the Efik people of Nigeria.
Health Benefits of Afang Soup
- Iodine in the okazi leaves can help to prevent goitre.
- High in dietary fibre, which help in reducing constipation and weight loss
- Afang soup helps in slowing down the conversion of sugar and digestion, because of the presence of waterleaf components in managing diabetes.
- Afang leaves have fat. Unsaturated fat helps maintain cholesterol level and fat helps the absorption of important nutrients in our body. Dietary fat provides energy as well.
- These leaves also contain a high amount of calories. You will need 20 minutes of rigorous exercise to burn the calories in a cup of shredded Afang leaves.
- Afang leaves contain minerals and vitamins and it helps with constipation, since it contains high level of laxatives.
- Afang contains protein too. Providing the body with amino acids which builds and repair muscle and other dynamic tissues in the body.
Image Source- Fresh to Dommot
You didn't mention how important it is to pound or grind the dried afang leaves real fine before adding it to the waterleaf base. That's what actually separates it from Edikaikong, not just the leaves used sha. My neighbor from Uyo brought me some dried okazi last month and that texture is everything with well seasoned goat meat and stockfish.
Fascinating read. Is afang leaf the same as what some West African shops call okazi? I've been trying to locate a vendor around Salt River or the Cape Town city centre that sells the dried shredded version because my Nigerian colleague kept talking about how rich the broth gets with dried fish and palm oil.