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. 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.

  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


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