The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves.


How to Cook Afang Soup
The Nigerian Afang should not be confused with the Okazi Soup native to the people of Imo and Abia States of Nigeria. While Afang soup is prepared with basically vegetables, Okazi Soup is simply the Nigerian Egusi Soup cooked with thinly sliced Okazi leaves.

Ingredients for Afang Soup
400g sliced Okazi/Afang leaves | about 4 handfuls
250g Water leaves
20 to 25 cl red palm oil (about 1 drink glass)
Beef, Kanda and Dry fish
2 tablespoons ground crayfish
Pepper and salt (to taste)
2 stock cubes
Notes on the ingredients
Great alternative to water leaves is Lamb's Lettuce, known as Canonigos in Spanish.
Yes, you need that much palm oil.