Traditional Nigerian Afang Soup Recipe
March 17, 2026 Chef Joe
If there’s one dish that captures the essence of the culinary soul of the Efik and Ibibio peoples of South-South Nigeria (Cross River and Akwa Ibom states), then that dish is Afang Soup. This is not just any meal, mind you, but a legendary, nutrient-rich feast of texture and taste.
What makes Afang Soup magic is that you use not one, not two, but two different leaves: the earthy, a bit crunchy Afang leaves (Wild Spinach/Okazi) and Waterleaves, which have a silky, tender texture. When done well, this soup is thick, oily, and incredibly savory, often brimming with a ‘forest’ of meats and sea foods. Some even say it’s one of the most ‘medicinal’ soups you can have, especially with all that wild Afang leaf fiber and antioxidants!
INGREDIENTS
| Afang Leaves (Ukazi) | 4 Cups (Dried or fresh, finely ground/pounded) | |
| Waterleaves | 1kg (Fresh, finely chopped) | |
| Palm Oil | 2.5 Cooking Spoons (Afang requires a generous amount of oil) | |
| Assorted Meat | 500g (Beef, Shaki, Cow Skin/Ponmo) | |
| Stockfish & Dry Fish | 200g (Cleaned and deboned) | |
| Fresh Periwinkles | 1 Cup (Shelled or unshelled) | |
| Ground Crayfish | 4 Tablespoons | |
| Scotch Bonnet Peppers (Atarodo): | 3-4 Pieces (Blended) | |
| Onion | 1 Medium (For boiling meat only) | |
| Seasoning Cubes: | 2-3 Cubes | |
| Salt | To taste |
Instructions:-
- Prep the Greens: If using fresh Afang, wash and grind/pound it until it is very fine. For the Waterleaves, wash thoroughly and chop into small bits. Set both aside.
- Cook the Proteins: In a large pot, season your assorted meat and stockfish with diced onions, seasoning cubes, and a little salt. Add a small amount of water and cook until the meat is tender.
- Add Seafood: Add the deboned dry fish and periwinkles to the pot. Let them simmer with the meat for another 5–8 minutes so the flavors meld.
- Introduce Waterleaves: Add the chopped waterleaves to the pot. Stir well and allow them to cook down for about 3–5 minutes. You will notice the waterleaves release a lot of liquid—this is normal.
- Oil and Spice: Add the palm oil, ground crayfish, and blended peppers. Stir and leave to boil for 5 minutes until the oil integrates with the waterleaf juice.
- The Afang Finish: Lower the heat and add the ground Afang leaves. Stir thoroughly until the leaves are well distributed.
- Simmer: Allow the soup to simmer on low heat for 3–5 minutes. The Afang should soften slightly but still retain its characteristic texture.
- Final Seasoning: Taste for salt and seasoning. Adjust if necessary. Once the oil begins to float slightly on top, the soup is ready.
- Serve: Turn off the heat. Serve hot with Pounded Yam, Eba, or Fufu.
Nutrition Facts
Serving Size: 6
Calories Per Serving: 460
% Daily Value
Total Carbohydrate
14g
5%
Cholesterol
98mg
33%
Total Fat
32g
41%
Saturated Fat
14g
70%
Unsaturated Fat
12g
Trans Fat
0.02g
Dietary Fiber
8g
29%
Protein
30g
60%
Sodium
540mg
23%
Sugars
1.5g
3%
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