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, these two different leaves combine seamlessly to make a delicious looking afang soup. The Ukazi leaf is usually sliced and then ground with either a kitchen blender or a hand-grinding machine while the waterleaf 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 Food alone, also make sure they are also healthy for consumption.

Afang Soup and Pregnancy

Since Afang leaves are very rich in folic acid and vitamin A, it is therefore considered healthy and nutritious for pregnant women and their unborn babies.

During the first trimester in any pregnancy, babies are in dire need of folic acid. While you can get them from the drug store, I bet you would love them better in soups. 😀

So let’s make a delicious pot of afang soup, the list of ingredients below would make enough soup that would serve 6 persons twice. You can always refrigerate leftovers.

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.


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 find. I used a combination of assorted meat and pkomo.

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 a 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.
Afang soup ingredients

How to Cook Afang Soup

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

Some people wash the water leaves before slicing them while others choose to slice them before washing; I prefer the latter. Slice and wash the water leaves and set aside in a plastic sieve to make sure that water is properly drained away.

Most people don’t like a trace of water in their afang soup, that can be easily arranged, just try to squeeze the water leaves 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 stockfish 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, stir all together.
cooking part

Add a seasoning cube, 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 periwinkles, ground ukazi, and ground crayfish

Making afang

Stir all together, cover the pot and allow simmering for another 5 minutes, stirring every 2 minutes.

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

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How To Make Afang Soup Recipe and Video.

Afang soup recipe

Afang Soup Recipe

Chy Anegbu
Afang soup is good for men, women and especially recommended for women during pregnancy. This soup has since topped the list of my favorite Nigeria soups. I think you are going to love it the moment you try it.
5 from 8 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Lunch
Cuisine Nigerian soup
Servings 12 People
Calories 420 kcal


  • Cooker


  • 15 cups Sliced fresh waterleaves
  • 1/2 cup of ground crayfish
  • 3 cups Ground fresh Ukazi leaves
  • 3 cubes of knorr sweetener
  • 1 stockfish 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
  • 6 Red fresh pepper
  • 2 KG Assorted meat


  • Grind the ukazi leaves, it acts as the thickener for this soup.
  • Season the meat with a half cup of sliced onions, salt, two seasoning cubes and other spice of choice)
  • Slice the water leaves and set aside in a sieve so excess water will drain away.
  • Wash the stockfish, dried fish and add them to the cooking meat, let them cook till they are soft and the pot is almost dry.
  • Add the palm oil, crayfish and stir all together. Add one seasoning cube, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.
  • Add the water-leaves; allow to simmer for 6 minutes while you stir continuously.
  • Add the ground ukazi leaves. Stir all together, cover the pot and allow another 5 minutes, stirring every 2 minutes.
  • and you are done with a delicious afang soup.
  • Serve with eba, fufu or pounded yam


Keyword Afang soup, Efik soup


  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

    • Chy Anegbu  December 22, 2014

      Thanks for your comment, Dare.

  2. Victoria  January 5, 2015

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

  3. opeyemi  January 5, 2015

    Fenks to fried rice was perfect.

  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

  5. nelly  January 5, 2015

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

  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.

  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

    • 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.

  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.

  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.

    • Chy Anegbu  March 3, 2015

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

  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.

  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.

    • 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.

  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.

  13. Yinka Adeyemi  June 24, 2015

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

  14. seyifubmi ojo  July 13, 2015

    all of this is very good I want to join

    • Nancy  July 21, 2019

      Thanks, it helps me a lot God bless you dearly

  15. Adaco  July 28, 2015

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

  16. CHIKA  August 3, 2015

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

    • 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

  17. lilwhite  September 27, 2015

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

    • Peace  March 11, 2020

      5 stars
      Thanks for the receipt of the Afang soup so helpful and grateful to join this sit. Thanks and remain blessed

  18. chisom  October 16, 2015

    i like d food n i ll like to recive more

  19. Lois  October 23, 2015

    nice one. thanks for sharing

  20. kennie  October 23, 2015

    This is really yummy! Hmmmmmmm! More recipes pls

  21. kennie  October 23, 2015

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

  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

  23. lovelinejacob  January 19, 2016

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

  24. Deecee  February 9, 2016

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

  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

    • Chy Anegbu  February 12, 2016

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

  26. vicky orji o  February 12, 2016

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

    • Chy Anegbu  February 12, 2016

      call 08035051468 for all our books

  27. ki  February 12, 2016

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

  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.

  29. destiny  February 12, 2016

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

  30. Ngozi  February 13, 2016

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

  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.

  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..

  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.

  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.

  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.

  36. Silifatou Osseni. G.  February 2, 2017

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

  37. Rosemary  February 17, 2017

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

  38. FRANK  May 31, 2017

    you are doing a great job my dear.

  39. Lucy Victor  June 2, 2017

    Pls can i add Oziza leave

  40. Mfon-Abasi  July 27, 2017

    Put the water leaf in an empty pot, cook for about 4-5 min, ( this is the best option for beginners, you may have added a lot of water in the meat, adding the water leaf to it is a no for me until u master the cooking…) cook it for 3min( if you are using a gas cooker). Go ahead and add your steamed fish, meat etc.
    Add know cube, salt, grounded crayfish, a little pepper and then the oil. Leave to cook for about 2 minute, add the grounded Afang, stir and bring it down. Leave the pot covered for 2min. Your Afang soup will be fresh.

    • Chy Anegbu  July 27, 2017

      Thanks for your tip.

  41. Damsel  September 10, 2017


  42. Blessing  October 20, 2017

    I just cooked the afang today it came out bad not tasting like the one I do eat in restaurant.. Wat am I missing I followed the instructions but my afang leave came out strong to eat .. I didn’t even know it should be grinded was DAT the reason why it didn’t come out well or was it becos I didn’t put archi or periwinkle pls reply I want to try it second time

    • Chy Anegbu  October 23, 2017

      You did not grind the afang leaves? It should be ground. And no, it is not the periwinkles, also, we don’t use ofor while making afang soup. Just let the guys in the market grind it, they know how it is done.

  43. Oyiza  November 2, 2017

    Wao… Now I can try it . thanks

  44. Zainab  February 17, 2018

    Wao! In fact just this afternoon I found a long lost recipe of Afang soup a friend wrote down for me prior to my wedding 10 years ago. This just complement and will make my Afang thick!!! Thanks so much

  45. Henrietta  June 18, 2018

    You are wonderful. I’ve learnt a lot from you. Keep up with the good work.

  46. patrick  August 24, 2018

    I love this site
    I will cook afang soup tomorrow

  47. best michael  November 14, 2018

    i can’t believe i try this delicacy and it is wonderful…i almost roll my tongue on the plate
    thanks to you chy

  48. Kasy  February 16, 2019

    I think am already in love with this site. Thanks so much for the clear explanation of how to make afang soup. Am about preparing it.

  49. Ngozi joceil Ojekwe  March 23, 2019

    Pls the ukazi leaves, in the absence of pounding or grinding, will the soup come out nice?

    • Chy Anegbu  March 28, 2019

      No, the soup wouldn’t turn out well if you don’t pound or grind the ukazi.

  50. Afolasade  May 10, 2019

    Nice one Chy. Is okazi different from Ukazi or they are the same. So as not to mix it up when buying.

  51. Edith  September 5, 2019

    I really appreciate your good work. I always love to be served with afang soup but never prepared it by myself but will soon do that . thanks a lot

    • Umeh  January 13, 2020

      5 stars
      As in eh!

  52. Agnes  September 15, 2019

    If I am to use the dried utazi, do I blend or pound it

    • Chy Anegbu  September 16, 2019

      Ukazi and not utazi! You can grind.

  53. fan  January 13, 2020

    5 stars
    Afang soup is really one of the best soups in Nigeria. This recipe is good. Thanks
    I have been following this blog since 2011.

  54. akinjobi HANNAH  January 16, 2020

    5 stars
    Wow this soup that you just share I was wondering how they are cooking it, thanks for this information love you.

  55. Progress  February 19, 2020

    5 stars
    Thanks for this great work you are doing, Afang soup is my favorite soup and Your explanations are clear and well understood. Kudos dear.

  56. Emma Ekanem  April 29, 2020

    If you are cooking afang soup in the traditional way of the; Akwa Ibom and Cross River people, then grinding or blending the leaves is not acceptable. The afang leaves should be pounded with mortar and should be the last thing to go into the pot. Please Note; after putting the leaves it should not be cooked more than 2 minutes if you want to get a native afang soup. Hi chy i’m from akwa ibom and this is one of my favourite soups, and i also want to commend you for the good work you doing on this platform, so weldone!. Lastly i want to know how much it would cost me to get both your Nigerian Cook Book and Rice Cook Book (paper back), Thank you.

  57. Harrison  June 9, 2020

    I have been wanting to learn how to cook this soup until i stumbled into this, thanks for the insight Chi


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