Afang Soup (Nigerian Traditional Soup)
Afang Soup is a delicious and nutritious vegetable soup popular among the Efik and Ibibio people of Southern Nigeria. It's made with a combination of water leaves and Afang leaves (also called Okazi leaves), assorted meats, and seafood. This hearty soup is a staple in many Nigerian homes and is...
Ingredients
Proteins
assorted meats (beef, cow skin (kpomo), tripe (shaki))1kg
dried stockfish, pre-soaked2cups- dried or fresh periwinkle (optional)2cups
smoked fish (optional)1
Vegetables
water leaves (substitute with spinach if unavailable)2bundle- sliced Afang (Okazi) leaves (pounded or blended)1cup
Other Ingredients
palm oil2tbsp
ground crayfish3tbsp
seasoning cubes (Maggi, Knorr, etc.)2
medium onion (optional)1
Fresh pepper or ground dry pepper (to taste)1
Salt (to taste)1- Ground pepper (scotch bonnet preferred)1
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Afang Soup (Nigerian Traditional Soup)
Prepare Ingredients
- Step 1
Wash and cut water leaves finely. Set aside.
- Step 2
Wash and pound or blend the Afang leaves (Okazi) until slightly smooth and soft.
- Step 3
Season and boil your assorted meat and stockfish with onion, salt, and seasoning cubes until tender.
Start Cooking the Soup
- Step 1
In the pot of cooked meat and stockfish (with some stock), add your palm oil.
- Step 2
Allow to cook for 2-3 minutes to let the palm oil blend into the stock.
- Step 3
Add crayfish, pepper, and seasoning cubes. Stir well.
Add Periwinkle & Smoked Fish (Optional)
- Step 1
Add washed periwinkle and smoked fish if using. Stir and allow it to cook together for another 5 minutes.
Add Water Leaves
- Step 1
Stir in the water leaves. Water leaves release a lot of moisture, so you don’t need to add extra water.
- Step 2
Cook for about 5-7 minutes until the leaves wilt and the soup reduces slightly.
Add Afang (Okazi) Leaves
- Step 1
Finally, add the pounded Afang leaves. Stir properly to combine with the rest of the soup.
- Step 2
Cook on low heat for another 5-7 minutes. Taste and adjust seasoning if necessary.
Finishing Touch
- Step 1
Ensure the soup is thick and well-oiled. Afang soup is not watery.
- Step 2
Once satisfied with the consistency, turn off the heat.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If water leaves are unavailable, spinach is a good substitute but may require less cooking time.
Pounding or blending the Afang leaves helps release their flavor and makes them easier to incorporate into the soup.
Adjust the quantity of palm oil based on your preference for a richer or lighter soup.
For a spicier soup, increase the amount of scotch bonnet or dry pepper.
Ensure the periwinkle is thoroughly washed to remove any sand or dirt before adding to the soup.
FAQS
Can I use spinach instead of water leaves?
Yes, spinach is a great substitute for water leaves, but it may require less cooking time as it wilts faster.
What can I serve with Afang Soup?
Afang Soup pairs well with traditional Nigerian swallows like Eba, Pounded Yam, Fufu, Semovita, or Wheat Meal.
Can I make Afang Soup without periwinkle?
Yes, periwinkle is optional and can be omitted if unavailable or if you prefer not to use it.
How do I ensure the soup is not watery?
Cook the soup on low heat and allow the water leaves to release their moisture. Avoid adding extra water unless necessary.
Can I use dried Afang leaves instead of fresh ones?
Yes, dried Afang leaves can be used, but they should be soaked in warm water and blended or pounded before use.
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Taiwschef
(@taiws)
"I am a passionate and creative chef with a love for flavor, presentation, and excellence. From classic home-style dishes to unique signature meals, I specialize in preparing delicious and visually appealing food that brings people together. With a deep respect for quality ingredients and culinary techniques, my goal is to create unforgettable food experiences — one plate at a time." "I am a passionate and creative chef with a love for flavor, presentation, and excellence. From classic home-style dishes to unique signature meals, I specialize...
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