Nigerian Afang Soup Recipe

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. The Nigerian Afang Soup should not be confused with the Okazi Soup native to the people of Imo and Abia States of Nigeria.

While Afang is prepared with basically vegetables, Okazi Soup is simply the Nigerian Egusi Soup cooked with thinly sliced Okazi leaves.

Remove any grit from the afang leaves by rinsing them thoroughly in cold water.

Place the Afang leaves into a colander and rinse thoroughly with cold water. This will help to remove any dirt or grit which might have clung on to the leaves during their harvesting and transport. It helps to improve the overall texture of the soup. Once finished, leave the afang aside so that all of the excess liquid can be drained away before adding it to your recipe.

Cooking up a pot of traditional Nigerian Afang soup is easy with the right ingredients and step-by-step instructions. With this recipe, you’ll learn how to make an authentic and flavorful soup that will surely please your dinner guests!

Ingredients for the Soup – 400g sliced Okazi/Afang leaves | about 4 handfuls 250g Water leaves 20 – 25 cl Palm oil (about 1 drinking glass) Beef, Kanda and Dry fish 2 tablespoons Crayfish Pepper, Salt and Crayfish – to taste 2 Knorr cubes Notes about the ingredients Great alternative to water leaves is Lamb’s Lettuce, known as Canonigos in Spanish.

Yes, you need that much palm oil. 🙂 Before you cook the Nigerian okazi Soup Wash, drain and slice the water leaves into tiny pieces.

Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it.

You can also grind it with your blender with a small quantity of water.

Take a look at the ground Okazi leaves. Grind your pepper and crayfish and cut the onions into tiny pieces.

Cooking Directions Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.

Now add the palm oil, crayfish and pepper. Once it starts boiling, add the okazi leaves, water leaves and periwinkle.

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 Afang is ready! Serve with Garri (Eba), Semolina, Amala or Pounded Yam.

By Otti