Afang Soup

STEP 1

Afangu soup, or Ofe Afang, is a renowned traditional dish of the Efik and Ibibio people from Akwa Ibom and Cross River states in Southern Nigeria. It is a rich, flavorful, and incredibly nutritious soup, known for its unique combination of two main vegetables: the bitter-tasting Afang leaves and the watery, tender Waterleaf. This guide will take you through the preparation of this iconic dish, helping you create an authentic and delicious bowl of Afang soup for your blog, Godumsite.

​About Afang Soup

​The distinct flavor of Afang soup comes from the contrasting textures and tastes of its main ingredients. The Afang leaves provide a slightly bitter, earthy flavor, while the Waterleaf adds a layer of freshness and helps to create the thick, soupy consistency without the need for additional thickeners. It’s a complete meal in a pot, packed with protein, healthy fats, and a generous dose of vegetables.

​Afang Soup Recipe

​This recipe is for a medium-sized pot, suitable for serving 4-6 people. You can adjust the quantities to fit your needs.

​Ingredients:

• ​Afang leaves: 1 cup, shredded (fresh or dried)
• ​Waterleaf or spinach: 4-5 cups, chopped
• ​Palm oil: 1 cooking spoon (about 3-4 tablespoons)
• ​Periwinkle: 1 cup (optional but adds a great coastal flavor)
• ​Meat (beef, goat meat, or assorted): 1 lb
• ​Stockfish: 1 medium head
• ​Dry fish: 1 large one
• ​Crayfish: ¼ cup, ground
• ​Seasoning cubes: 2
• ​Pepper: 1-2 scotch bonnets, ground
• ​Salt: to taste

​Preparation

1. ​Prepare the vegetables:
   • ​Afang leaves: If using fresh leaves, wash them thoroughly and shred them very finely. Traditionally, this is done by pounding the leaves in a mortar and pestle to a fine texture. If you don't have one, you can pulse them in a food processor, but be careful not to turn them into a paste. If using dried Afang leaves, soak them in warm water for about 10 minutes to soften.
   • ​Waterleaf: Wash the waterleaf or spinach thoroughly to remove any sand. Squeeze out excess water to a certain extent; this vegetable is naturally very watery, which is key to the soup's consistency. Chop it finely and set it aside.
2. ​Prepare the protein:
   • ​Meat: Wash your meat and place it in a pot. Season with one seasoning cube and a pinch of salt. Add enough water to cook the meat until it is tender. For tougher cuts like cow skin (ponmo) or tripe (shaki), it may take longer. Once cooked, set the meat and its stock aside.
   • ​Fish: Place the stockfish head and dry fish in a bowl and pour hot water over them. Let them sit for about 10-15 minutes to soften. This makes them easier to clean. Discard the water, de-bone, and flake the dry fish into smaller pieces.

​Cooking Instructions

1. ​Start with the meat and fish: Place the cooked meat and its stock back on the stove. Add the cleaned stockfish and dry fish. Stir in the ground crayfish and pepper. If using periwinkle, add it at this stage. Bring the mixture to a gentle boil.
2. ​Add the waterleaf: Add the chopped waterleaf to the pot. Stir well and allow it to cook for about 5 minutes. The waterleaf will release a lot of water, which will form the base of the soup. Do not add any extra water at this point unless absolutely necessary.
3. ​Introduce the palm oil and seasoning: Once the waterleaf has wilted and the pot is simmering, add the palm oil. Stir until the oil is fully combined with the soup and gives it a rich, reddish-orange color. Add the remaining seasoning cube and salt to taste.
4. ​Add the Afang leaves: Now, add the finely shredded Afang leaves to the pot. Stir well to ensure the leaves are evenly distributed. Let the soup simmer for about 5-7 minutes. It's important not to overcook the Afang leaves to retain their slightly crunchy texture and distinct flavor.
5. ​Final taste and adjustments: Give the soup a final stir and taste for seasoning. Add more salt or pepper if needed. The soup should be thick, with the vegetables and protein fully incorporated.

​Serving Suggestions

​Afang soup is traditionally served hot with a swallow of your choice. The most common accompaniments are fufu (akpu), eba (garri), or pounded yam. The robust flavors of the soup, combined with the earthy taste of the Afang leaves and the subtle sweetness of the periwinkle, make it a truly memorable meal.

​Enjoy this taste of Nigeria's rich culinary tradition. Thanks for reading, comment, share and Happy cooking! 

STEP 2 

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A Complete Guide to Preparing Afang Soup

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Introduction

Afang Soup is a rich, traditional soup popular among the Efik and Ibibio people of Cross River and Akwa Ibom States in Nigeria. It is a delicacy that has transcended its cultural roots and is now enjoyed nationwide and even internationally.

This soup is made with a combination of two main vegetables: Afang leaves (Okazi leaves) and waterleaf. The pairing of these leaves gives Afang its unique flavor and texture. It is cooked with assorted proteins, palm oil, crayfish, stockfish, and traditional spices, making it not just delicious but also highly nutritious.

Afang Soup is usually served with starchy side dishes like fufu, eba, pounded yam, semovita, wheat, or garri. It is also regarded as a celebratory meal, often featured at weddings, festivals, and family gatherings.

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Nutritional Benefits of Afang Soup

Afang Soup is both hearty and healthy:

• Afang (Okazi) leaves: Rich in dietary fiber, calcium, and antioxidants, promoting digestion and strong bones.
• Waterleaf: Contains iron, vitamin C, and beta-carotene, which support immunity and blood health.
• Palm oil: Provides vitamin A, E, and antioxidants.
• Meat and fish: Supply essential protein for growth and repair.
• Crayfish: Adds flavor and provides protein, calcium, and minerals.

In short, Afang Soup is a balanced combination of vegetables, protein, and healthy fats — a true superfood when eaten in moderation.

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Ingredients for Afang Soup

Here’s a standard ingredient list to prepare a family-sized pot (about 6–8 servings). Quantities may be adjusted based on preference:

Vegetables

• Afang (Okazi) leaves – 3–4 cups (finely ground or pounded).
• Waterleaf – 5–6 cups (fresh, chopped).

Proteins

• Beef or goat meat – 500g.
• Stockfish – 1–2 medium pieces (soaked and softened).
• Smoked fish – 2 medium sizes (cleaned and deboned).
• Periwinkle – 2 cups (optional but traditional).
• Cow skin (kpomo) – 200g.
• Crayfish – 1 cup (ground).

Other Ingredients

• Palm oil – 1 to 1½ cups.
• Seasoning cubes – 3–4 (to taste).
• Ground pepper or fresh pepper – 2–3 tablespoons (to taste).
• Salt – to taste.
• Onion – 1 medium (optional, for boiling meat).

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Step-by-Step Preparation of Afang Soup

Here is a detailed breakdown of the cooking process.

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Step 1: Prepare the Vegetables

1. Afang leaves:

   • Traditionally, Afang (Okazi) leaves are tough and fibrous. They are usually pounded with a mortar and pestle until smooth.
   • In modern kitchens, they can be blended with little water or ground in a dry mill.
   • Set aside.

2. Waterleaf:

   • Wash thoroughly to remove sand and dirt.
   • Chop into small pieces.
   • Set aside.

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Step 2: Prepare the Proteins

1. Meat (beef/goat): Wash and season with onions, seasoning cubes, salt, and pepper. Boil until tender.
2. Stockfish: Wash and soak in hot water until softened. Add to the pot of boiling meat to cook along.
3. Cow skin (kpomo): Wash, parboil until soft, and cut into bite-size pieces.
4. Smoked fish: Wash with warm water and salt, debone carefully, and set aside.
5. Periwinkle: Wash thoroughly with salt water and remove dirt. Snip off sharp ends of the shells if using traditional in-shell periwinkle.

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Step 3: Prepare the Soup Base

1. Once meat and stockfish are tender, add palm oil generously into the pot. Afang Soup requires a good quantity of oil to achieve the desired richness.
2. Add ground crayfish and pepper.
3. Stir and allow to cook for about 5–10 minutes to blend the flavors.

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Step 4: Add the Vegetables

1. Start with the waterleaf:

   • Add chopped waterleaf into the soup base.
   • Stir and allow to simmer for 5–7 minutes.
   • Waterleaf releases liquid as it cooks, reducing the need for extra water.

2. Add the Afang leaves:

   • Stir in the pounded/blended Afang leaves.
   • Mix thoroughly until they blend with the waterleaf.

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Step 5: Add Other Proteins and Finish Up

1. Add smoked fish, cow skin, and periwinkle (if using).
2. Stir gently to avoid breaking the fish.
3. Taste and adjust seasoning with salt or cubes if needed.
4. Allow the soup to simmer for another 10–15 minutes until thick and well-cooked.

Your delicious Afang Soup is ready!

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Serving Afang Soup

Afang Soup is best served hot with any of the following swallow options:

• Garri (eba).
• Fufu.
• Semovita.
• Pounded yam.
• Wheat meal.

For a complete traditional experience, Afang Soup is often served with periwinkle in shell and enjoyed with cold palm wine or a refreshing drink.

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Tips for Making Perfect Afang Soup

1. Oil Balance: Afang Soup is naturally oily, but don’t overdo palm oil. The waterleaf will release water, so the oil should complement, not overpower.
2. Texture: Pound or grind Afang leaves finely; otherwise, they will remain too chewy.
3. Flavor: Use crayfish generously for authentic taste.
4. Periwinkle Prep: If using, wash properly with salt and water to remove sand and dirt.
5. Cooking Order: Always add Afang leaves last, after waterleaf, to preserve flavor and nutrients.
6. Protein Variety: The more proteins (stockfish, kpomo, fish, meat), the richer the soup.

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Common Mistakes to Avoid

1. Overcooking Waterleaf: This can make the soup watery and lose its freshness.
2. Skipping Afang Leaves: Afang soup without Afang leaves is incomplete. Don’t substitute it completely with waterleaf.
3. Using little crayfish: Afang Soup depends heavily on crayfish for its authentic taste.
4. Too much water: Afang soup is thick, not watery. The waterleaf provides natural moisture.

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Variations of Afang Soup

1. Afang without Periwinkle: Perfect for those who dislike shellfish.
2. Afang with Snails: A luxurious version often served at traditional weddings.
3. Vegetarian Afang: Skip meat/fish, add mushrooms and more vegetables.
4. Low-oil Afang: For health-conscious eaters, reduce palm oil and increase waterleaf.

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Cultural Significance of Afang Soup

Afang Soup is not just food — it is a cultural identity of the Efik and Ibibio people. It is:

• Served at weddings as a sign of wealth and hospitality.
• A must-have at traditional celebrations.
• Often prepared when important guests are visiting, as a gesture of honor.

It symbolizes unity, abundance, and respect within Nigerian communities.

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Health Considerations

• Palm oil: While rich in vitamins, it is high in fat. Moderation is key.
• Potassium from waterleaf: Beneficial for blood pressure regulation.
• Fiber: Aids digestion and promotes gut health.
• Protein: Strengthens muscles and immunity.

For those with heart conditions, opt for less palm oil and lean proteins like fish.

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Estimated Cooking Time

• Preparing vegetables: 20–30 minutes.
• Cooking proteins: 30–40 minutes.
• Cooking soup: 20 minutes.

Total Time: ~1 hour 15 minutes.

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Conclusion

Afang Soup is one of Nigeria’s finest culinary treasures — nutritious, flavorful, and deeply cultural. Its rich blend of vegetables, proteins, and spices makes it a standout dish for any occasion.

By carefully following the steps in this guide, balancing the oil and vegetables, and using fresh ingredients, you can confidently prepare a delicious pot of Afang Soup that will impress family and guests alike.

Whether you’re a beginner or an experienced cook, this guide gives you everything you need to master Afang Soup and enjoy the authentic taste of Cross River and Akwa Ibom traditions.

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