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.

How to Cook Afang Soup

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 do I Cook 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

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Here Is How To Make Afang Soup, the video.


  1. kennie  October 23, 2015

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

  2. 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

  3. lovelinejacob  January 19, 2016

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

  4. Deecee  February 9, 2016

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

  5. 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.

  6. 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

  7. ki  February 12, 2016

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

  8. 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.

  9. destiny  February 12, 2016

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

  10. Ngozi  February 13, 2016

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

  11. 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.

  12. 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..

  13. Olajumoke  April 27, 2016

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

  14. 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.

  15. 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.

  16. Silifatou Osseni. G.  February 2, 2017

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

  17. Rosemary  February 17, 2017

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

  18. FRANK  May 31, 2017

    you are doing a great job my dear.

  19. Lucy Victor  June 2, 2017

    Pls can i add Oziza leave

  20. 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.


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