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.
It is a dish popularly known by Nigerians and also some parts of Africa. Wikipedia
Apart from this soup, they also have Edikang-Ikong, Atama, and a few other delicious soups.
What Is Afang Soup Made of?
Afang Soup is rich in meats and vegetables (afang leaves (ukazi) and water leaves) and palm oil.
The oil is the real deal in this recipe. These basic ingredients combine seamlessly to make a delicious looking afang soup.
If you are opposed to palm oil then this soup may not be for you. Some people make this soup oil-free but Not for me!
Oil compliments most vegetable soups like Afang and Edikang ikong.
Importance of Afang Soup
I like this soup because it is mainly vegetables, and I love vegetables (rich in folic acid and vitamin A).
It is a healthy way of adding more greens to your table.
Additionally, they contain huge nutritional/medicinal value and fiber that helps the body cells to function properly.
Above all, since one of the health benefits of Afang soup is particularly rich in folic acid and vitamin A, it has been significant in providing adequate nourishment especially during pregnancy for both mother and unborn baby.
The Difference between Afang, Edikang-Ikong and Okazi Soup
Afang Soup is very similar to edikang ikong and Okazi Soup native to the people of Imo and Abia States of Nigeria.
The difference is that edikang ikong soup is traditionally made with water leaves and Ugu while afang soup is made with okazi and water-leaf.
Okazi Soup is simply the Nigerian Egusi soup cooked with thinly sliced Okazi leaves.
Afang Soup Recipe
If you are living in the diaspora, this Afang soup recipe is going to push you to escape a trip go your African market and believe me, the trip will be worth it.
Adventurously, get on Google and lookup for African grocery stores near me online, and get ready to take a trip to savor town.
Similarly, for Africans already accustomed to African grocery stores, or for those of us, who live in the great continent; let’s jump into my appealing soup recipe.
Ingredients for Afang Soup
- 400 g sliced Okazi/Afang leaves | about 4 handfuls
- 250 g water leaves
- Beef, Kanda and dry fish
- 2 tablespoons ground crayfish
- 20 to 25 cl red palm oil (about 1 drink glass)
- Pepper and salt (to taste)
- 2 stock cubes
Notes on the Ingredients
- The originators of this dish love to add a lot of seafood to afang. Feel free to include periwinkle, snails, shelled clams e.t.c.in this meal.
- The best substitute to water leaves is Lamb’s Lettuce, Canonigos in Spanish.
- Calories: 358 kcal
Preparation – Before You Cook the Nigerian Afang Soup
- First of all, wash, drain and slice the water leaves into tiny pieces. Grind using a food processor or your blender with a small quantity of water or pound the sliced Okazi leaves.
- In Nigerian markets, the vegetable sellers have a machine for grinding the Okazi leaves after slicing it.
- Lastly, grind your pepper and crayfish and cut the onions into tiny pieces.
Cooking Directions – A Step By Step Guide
- Firstly, boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water.
- Secondly, once it’s tender, then add the dry fish and cook for about 5 more minutes.
- After that, add the palm oil, crayfish, and pepper. Then, allow boiling and add the afang (okazi) leaves, water leaves, and periwinkle.
- Finally, when the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes.
The soup is ready!
- Depending on your preference, you can serve it with rice or any swallow of your choice – Eba, Semo, fufu, Amala, Cassava fufu or pounded yam.