Afang Soup is a tasty, nutritious Nigerian soup, usually eaten among the Efiks / Ibibious people in Cross River and Akwa Ibom States.
This soup is a bit bitter and usually prepared with a combination of vegetables and this soup is also medicinal and the richest among vegetable soups of the Efiks/Ibibious in Nigeria.
Afang Soup Recipe
It is made from afang vegetable (okazi in Igbo) and waterleaves. It looks a lot like Edikang ikong. Edikang ikong soup is usually made with water leaves and Ugu, whereas this soup is made with okazi and waterleaf vegetables, the leaf distinguish them.
Ingredients For Afang Soup
This soup is very nutritious, and the cost of preparation may be adjusted to meet the demands of the family. Beef, fish, palm oil, crayfish, pepper, Shaki (calf tripe), waterleaf, okazi leaf, onion, periwinkle salt, and other seasonings are used to make this soup.
Where Does Afang Soup Come From?
This Soup is of Nigerian origin–a much-celebrated recipe from the efik ethnic group in the southern part of Nigeria –and often served at ceremonial occasions such as weddings, child birth and to honored guests.
It has spread its wings throughout Nigeria and has been embraced in neighboring countries.
Is Afang Soup Healthy?
Yes, it is. A study found that the Okazi leaf in this soup is a rich source of antioxidants like tannins, saponins alkaloids and glycosides. It also contains steroids that are very beneficial to you. Also, this medicinal plant contains compounds that are antimicrobial.
You can also check out this article on All You Need To Know About Afang Soup.
Can a Pregnant Woman Eat Afang Soup?
Yes! Since this soup is particularly rich in folic acid and vitamin A, it has been significant in providing adequate nourishment for both mother and unborn baby.
Afang Soup Vs Okazi Soup
The Nigerian Afang Soup is not to be confused with the Okazi Soup, which is unique to the Nigerian states of Imo and Abia. While Afang soup is made almost entirely of veggies, Okazi soup is made entirely of thinly sliced Okazi leaves.
Get More Nigerian Soup Recipes!
Swallow Options To Have With Afang
This soup can be eaten with any swallow of your choice but the best I hear is pounded yam which is the traditional swallow of choice. Where are my Ibibio and Efik peeps…. your input is needed here please.
How To Cook Afang Soup
To prepare your delicious afang, please adhere to the following tips and notes and take a look at the recipe below on the step by step procedure in preparing this delicacy.
- Great alternative to water leaves is Lamb’s Lettuce, known as Canonigos in Spanish.
- Yes, you need that much palm oil. Cut down on the oil if you are health conscious. I have made this soup before with only 1/2 a cup of oil and it still tasted delicious.
- Feel free to include periwrinkle in this meal.
- If you really want it slimmy blend one okra with the spinach
See how easy that was? Now, let’s get cooking, remember to leave a feedback when you’ve had the chance to replicate this easy recipe. See you in the next recipe.
- beef or assorted meat (cow hide, tripe, etc.).
- smoked fish.
- stock fish optional
- ground crayfish
- shelled periwinkle optional
- afang leaves (okazi leaves)
- water leaves
- palm oil
- bouillon cubs
- fresh pepper
- Slice the water leaves and set aside, slice Afang leaves, pound or blend it and set aside too, if you are using dry leaves it might be tougher than the fresh leaves, so try to grind it as fine as you can.
- Cook the assorted meat and stock fish with onions, seasoning cubes and salt, cook until tender.
- Remove the bones in the dry fish and add to the pot of cooked meat.
- Add palm oil, pepper, ground crayfish and seasoning cubes to the pot.
- Add the periwinkles that if you are using it, cover the pot and leave to boil for about 10 minutes.
- Add the Afang leaves, leave to simmer for 5 minutes and then add water leaves.
- Add salt and leave for 2 minutes.
- Serve with any Nigeria swallow.