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Written By Damilola Faustino

Afang Soup is native to the Efik of Akwa Ibom and Cross River states of Nigeria. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with Water leaves and Okazi leaves.


Okazi/Afang leaves

Water leaves

Red palm oil

Beef and Dry fish

Tablespoons ground crayfish

Pepper, seasoning, and salt


Wash and cut the water leaves into tiny pieces. Grind or pound the sliced Afang or Okazi leaves.

Grind your pepper and crayfish and cut the onions into tiny pieces.

Boil the beef and add onions and seasoning in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.

Add the palm oil, crayfish, and pepper. Once it starts boiling, add the Afang or 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.

Your Afang soup is ready!

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