Nigerian – Afang Soup

Afang Soup is a popular Nigerian delicacy originating from the Efik and Ibibio tribes of Cross River and Akwa Ibom States in southern Nigeria. It is a rich, nutritious, and flavorful vegetable soup made with afang leaves (wild spinach) and waterleaf.

Key Ingredients:

Afang Leaves (Okazi leaves) – The primary vegetable, shredded or blended.
Waterleaf – Adds moisture and soft texture to the soup.
Palm Oil – Provides a rich color and flavor.
Periwinkles (optional) – Adds seafood flavor and texture.
Meat and Fish – Goat meat, beef, stockfish, or dried fish are often used.
Crayfish – Adds a rich, smoky flavor.
Pepper – For spiciness.
Seasoning Cubes – Enhances the taste.
Salt – For seasoning.
Onions (optional) – Adds flavor.

Preparation:

Wash and shred the afang leaves (or grind them finely if tough).
Wash and chop waterleaf finely.
Boil the meat and fish with seasonings until tender.
Add palm oil, crayfish, and pepper to the cooked meat and stir well.
Gradually add the waterleaf and allow it to soften.
Add the afang leaves and stir until mixed properly.
Simmer until all ingredients blend into a thick, rich soup.

Serving:

Afang Soup is traditionally served with swallow foods like:

Garri (Eba)
Fufu
Pounded Yam
Semovita

Cultural Relevance:

Afang Soup is a symbol of hospitality and celebration, often served during festivals, weddings, and family gatherings. It is highly nutritious due to the vegetables and proteins used, making it a balanced meal.