Afang soup is fast climbing the top of the list of popular Nigerian soup. If you are interested in exploring Nigerian foods, this delicious soup would definitely spur your interest in Nigerian foods.
This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa Ibom State). It really doesn’t matter your language, background or ethnic group, you can go ahead and try different foods from different Nigerian cultures and ethnicity.

Over the last few months I have been focused on Efik delicacies, afang sits right on top of the list and today we are going to learn how to make this soup and other delicious Efik/Calabar foods.

I think After Igbo, Hausa and Yoruba; Efik is another popular group in Nigeria; they have delicious foods that have left the rest of us salivating. Apart from this soup, they also have Edikang-Ikong, atama, nsala and a few other delicious soups.
Afang Soup
This is made with afang leaves (ukazi) and water leaves, this two different leaves combines seamlessly to make a delicious looking afang soup. The Ukazi leaf is usually sliced and then ground with either a kitchen blender or hand-grinding machine while the water leaf is just sliced with a kitchen knife.

I just like this soup because it is made with just vegetables; and I love vegetables! – They are nutritious, medicinal and contain fiber that helps the body cells to function properly. Don’t let your focus be on just Foods alone, also make sure they are also healthy for consumption.

So let’s make a delicious pot of afang soup, the list of ingredients below would make enough soup that would serve about ten persons.

Most people complain that vegetable soups are not easy to prepare, usually because it takes time to pick and slice the different leaves. But once you pass that phase, the rest is chocolate! and no, I don’t eat chocolates. 😀

  • Sliced fresh water leaves (1kg)
  • 1/2 cup of ground crayfish
  • Ground fresh Ukazi leaves (200g)
  • 3 cubes of knorr (sweetener)
  • 1 stock fish head (medium size)
  • 2 medium sized dried or roasted fish
  • 1.5 cups of palm oil
  • 1 cup of Periwinkles (optional)
  • Snails (optional)
  • Salt and Pepper to taste (red fresh pepper)
  • Pkomo (Optional)
  • 1-2KG of any meat of choice.

How to Make Afang Soup

Assorted meat is the most suitable for afang soup but if you can’t find it in your location you can use any meat you can find. I used a combination of assorted meat and pkomo.
Afang Ingredients
Wash the snails with lime juice or grape juice and be sure it is rid of its slimy fluid. The periwinkle (isam) are usually cleaned by the sellers, you just need to wash.

The ground ukazi leaves act as thickener for this soup, I use fresh leaves for all my soup but if you can’t find fresh stuff in your location, go ahead and substitute with the dried alternative. You can tell from the image above that the leaves are fresh.

Just go ahead and start parboiling the meat with all the necessary ingredients. (2 cubes of knoor, half cup of sliced onions, salt and other spice of choice)

Some people wash the water leaves before slicing them while other choose to slice them before washing; I prefer the later. Slice and wash the water leaves and set aside in a plastic sieve to make sure that water is properly drained away.
Making afang
Most people don’t like trace of water in their afang soup, that can be easily arrange, just try to squeeze the waterleaves tightly before you add them to the soup.

Soak the dried fish with warm water, remove the center bones and wash thoroughly with just water; also wash the stock fish head with warm water. Add them to the cooking meat and cook till they are soft and the pot is almost dry. Add the palm oil, crayfish and stir all together. Add the remaining cube of knoor, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.

Add the water-leaves; allow to simmer for 5 minutes before adding the ground ukazi. Stir all together, cover the pot and allow another 5 minutes and you are done with a delicious afang soup.

That is how to prepare afang soup, it can be served with fufu, eba, pounded yam, wheat. Any nice soft drink would be a welcome addition.

There are other delicious efik soups that you may wanna give a whirl, compare Edikang-Ikong & Afang soup

Subscribe Below to Receive My Free Weekly Recipes.

newemail

Nigerian Cookbook Recommended cookbook @ 45% Discount Today

Here Is How To Make Afang Soup, the video.

Sharing is caring!

Comments

  1. Dare  December 22, 2014

    Thanks for the recipe for afang soup, I have been following your site for almost six months now and I must say that you are doing a wonderful job. Pls How do I get your books.
    Dare. A

    reply
    • Chy Anegbu  December 22, 2014

      Thanks for your comment, Dare.

      reply
  2. Victoria  January 5, 2015

    You’re doing a great job Chy…Kudos! Thanks for the Afang recipe..Will try it someday!

    reply
  3. opeyemi  January 5, 2015

    Fenks to u.my fried rice was perfect.

    reply
  4. madam whyte  January 5, 2015

    Thank You Chi,I’ve been longing to know how to prepare afang and today you taught me how to.
    I must say a big thank you to you

    reply
  5. nelly  January 5, 2015

    chy this is lovely, thank you for the sharing you ideas with us. remain blessed!

    reply
  6. cre  January 19, 2015

    I have been following the Nigerian kitchen for a long time now and I must say that you have really improved my cooking and also thought me to make new and delicious foods. Thanks for the good work and thanks for the vegetable soup.

    reply
  7. PEA  January 27, 2015

    I love you and your good work .

    Please I am not a Nigerian and I am lost when you mention the ingredients in your local language.
    Thank you

    reply
    • Chy Anegbu  January 28, 2015

      Sorry about that, some of the ingredients don’t even have English names, I think you will find them in any African shop.

      reply
  8. okiemute  February 24, 2015

    Thank you very much for this wonderful site. It has enabled women from different backgrounds and various ethnicity gain access to basic traditional delicacies.

    reply
  9. precilycious  March 2, 2015

    Chi,u are fantabulous i just love u,the way u break things down to the simplest term u are great,as u are building homes for others,God will make yr home a strong pillar that no man can pull down,i just ran into to site minutes
    ago and am so so confused dont kw what to even put down,God bless u and u family.

    reply
    • Chy Anegbu  March 3, 2015

      My dear Precilycious, you are wonderful; God bless you and your family too.

      reply
  10. Amaka  March 3, 2015

    Thanks for showing me how to make this soup finally, I have searching for the recipe for a very long time.

    reply
  11. Emy  March 3, 2015

    Pls can I use the dried ukazi for making afang soup? My mum left some dried ukazi from the time she visited and I don’t know what exactly to make out of it.

    reply
    • Chy Anegbu  March 3, 2015

      Sure, you can use dried ukazi but then you may wanna add the ukazi before the water leaves so it doesn’t end up being hard to chew.

      reply
  12. derealprincess  March 24, 2015

    I thought all these soups are so difficult to make but you made it look so simple. Gosh am in love with this site already.

    reply
  13. Yinka Adeyemi  June 24, 2015

    Pls how can I get some of your nigerian cook book and ingredient book

    reply
  14. seyifubmi ojo  July 13, 2015

    all of this is very good I want to join

    reply
  15. Adaco  July 28, 2015

    well done Ma Chy pls what is Ogiri Thanks for your enlighting

    reply
  16. CHIKA  August 3, 2015

    tnx Chi,do u have a distributor of your cookbook in enugu?

    reply
    • Chy Anegbu  August 4, 2015

      We distribute to all states in Nigeria via our Abuja, Lagos and Portharcourt offices. We are however looking for more distributors, pls call 08035051468 for more details. thanks

      reply
  17. lilwhite  September 27, 2015

    Am so thankful I came across this site. I have learnt so much here. Thanks to u chy.

    reply
  18. chisom  October 16, 2015

    i like d food n i ll like to recive more

    reply
  19. Lois  October 23, 2015

    nice one. thanks for sharing

    reply
  20. kennie  October 23, 2015

    This is really yummy! Hmmmmmmm! More recipes pls

    reply
  21. kennie  October 23, 2015

    This is really yummy! Hmmmmmmmm! Mouth watering! More recipes pls

    reply
  22. Redemption  October 28, 2015

    Omg!!! U r really of great help to me Chy now I can cook so many soup.. I cooked delicious fried rice xday. Thanks thanks thanks a lot.. nemaste

    reply
  23. lovelinejacob  January 19, 2016

    Thanks very much for your recipe, honestly you are doing a great job i truly love this

    reply
  24. Deecee  February 9, 2016

    Thanks a lot oooooo. I love cooking but I didn’t know that these soups were easy to cook

    reply
  25. vicky orji o  February 12, 2016

    yummylicious chy, but I didn’t see onion on the recipe, is it that onion is not needed in afang soup?
    am booking for my cookbook today. by GOD’s grace

    reply
    • Chy Anegbu  February 12, 2016

      ok, I don’t use onions for afang soup, it is not really neccasary.

      reply
  26. vicky orji o  February 12, 2016

    I will like to be a distributor in kaduna, how do I go about it

    reply
    • Chy Anegbu  February 12, 2016

      call 08035051468 for all our books

      reply
  27. ki  February 12, 2016

    Thanks for the recipe and a job well done to you God bless u ma.will try it soon

    reply
  28. ikemangel  February 12, 2016

    Kudos to u chy, and may God visit u at the point of ur needs. Because in ur own little way, u’re saving many homes from shame. May God reward u of ur kind gesture.

    reply
  29. destiny  February 12, 2016

    thanks for the Afang recipe. will ensure i try it. Stay bless

    reply
  30. Ngozi  February 13, 2016

    Thanks dearie & may God continue to bless your efforts.
    This soup looks yummy. keep it up.

    reply
  31. Uchenna  February 13, 2016

    U are really doing a great job.Thanks very muchfor the recipes.God will bless u in all ur endevours in Jesus name.

    reply
  32. chy  March 14, 2016

    that’s very thoughtful of you…I have a suggestion to make..I have been in calabar for over a year and I have watched my friends cook afang.they first put d water leaf on fire in an empty pot and allow for 2- 3 minutes.This is to make sure there is no trace of water in the water leaf before using it for your soup..

    reply
  33. Olajumoke  April 27, 2016

    you are doing a great job,weldone! I tried your fried rice recipe and everyone was wowed!!!God bless you.

    reply
  34. Bridget Viashimah  July 15, 2016

    Wao Chy great job you are doing. Thanks for the afang soup recipe,have been looking for where to learn how to make it.Am from Benue state but it’s one of my favorite soups. God bless and strengthen you dear.

    reply
  35. Fredson Fred  December 4, 2016

    My God! I feel so tasty after watching this video of afang soup. Big thanks to the cooks and to the idea designers of this software. Big thank u I will try it. Once again thanks.

    reply
  36. Silifatou Osseni. G.  February 2, 2017

    I highly appreciate the great job you are doing. Go ahead !

    reply
  37. Rosemary  February 17, 2017

    The last time I prepared Afang it came out bitter, what could be the cause

    reply

Leave a Reply to Emy
click here to cancel reply