There are few dishes in Nigerian cuisine as deeply satisfying and culturally significant as Afang soup. Just the mention of it conjures up images of rich, red palm oil, the earthy scent of crayfish and assorted meats, and the distinct, slightly tough chew of the Okazi leaf. For many of us from the South-South, especially the Efik and Ibibio people of Akwa Ibom and Cross River, this soup isn't just food; it's tradition, celebration, and home in a single pot.
This recipe is the authentic, time-honored method passed down through my own family—the one that will give you that true, thick, and intensely aromatic flavor profile you expect from a Calabar delicacy. We're not just sharing the steps; we’re providing the Nigerian afang soup recipe guide that answers every question, from what the leaves are called in English to how to perfect the stock. You'll gain the confidence to cook the best Afang soup you've ever tasted.
Afang Soup Recipe Card
Ingredients List
For the Protein and Stock:
- 1.5 kg Assorted Meat (e.g., beef, shaki (tripe), and kpomo (cow skin), cleaned and cut)
- 1 medium sized stockfish head, soaked and cleaned
- 1 large piece of dried fish (or smoked catfish), deboned
- 1 cup cleaned periwinkle (optional, but highly recommended)
- 1 large onion, sliced
- 2 seasoning cubes or bouillon powder
- Salt to taste
For the Soup Base:
- 4 cups shredded waterleaf (tightly packed, washed and drained)
- 2 cups ground Okazi/Afang leaves (finely pounded or ground)
- 1 cup good quality red palm oil
- ½ cup ground crayfish (more for garnish, if desired)
- 1-2 Scotch Bonnet peppers (atarodo), finely minced (optional, to taste)
Step-by-Step Instructions
- Prepare the Meats and Stock: Place the beef, shaki, and kpomo in a large pot. Add the sliced onion, seasoning cubes, and salt. Add enough water to just cover the meat (about 3 cups). Cover and boil until the meat is tender and the stock is rich and concentrated.
- Add Fish: Add the cleaned stockfish and dried fish to the pot. Continue to boil for about 10 minutes to allow the fish flavour to infuse into the stock.
- Introduce Waterleaf: Once the meat is tender and the stock is reduced, stir in the washed and drained waterleaf. The waterleaf will quickly wilt and release its own liquid, helping to thicken the soup naturally. Do not cover the pot. Allow it to simmer for 5–7 minutes.
- Add Palm Oil and Seasoning: Stir in the red palm oil, ground crayfish, peppers (if using), and periwinkle. Taste the stock and adjust salt or seasoning as needed. Allow it to simmer for another 5 minutes, ensuring the soup is bubbling gently.
- Add Afang/Okazi Leaf: Finally, stir in the finely ground or pounded Okazi/Afang leaves. Stir thoroughly to combine all the ingredients. Reduce the heat to low.
- Simmer and Finish: Let the soup simmer gently for only 3 to 5 minutes. The Afang leaf is tough and should retain a slightly chewy bite (al dente). Overcooking the Afang leaf will make it lose its vibrant green colour and texture.
- Serve: Turn off the heat immediately and serve hot with your favourite swallow.
Quick Prep Notes
- Pounding is Key: If possible, use a mortar and pestle to pound the Okazi/Afang leaves. This releases the essential oils and gives a better texture than a food processor.
- Stock is Everything: The richness of your Afang soup relies entirely on your meat and fish stock. Don't rush this step!
Deep Dive: Understanding Your Afang Soup Ingredients
The complexity of Afang soup comes from balancing the unique textures and flavours of its core components. Understanding these ingredients is the secret to an authentic pot of soup.
The Stars: Afang Leaf (Okazi) and Waterleaf
The key to Afang soup is the contrasting textures and flavors of the two main leaves.
- Afang Leaf (Okazi): The distinct, signature leaf. If you’ve ever wondered, Afang leaf is the same as Okazi. In English, it is often referred to as Wild Spinach or scientifically as Gnetum africanum. It has a tough, fibrous texture, which is precisely why it must be finely pounded or ground before being added to the soup. If you are using pre-ground Okazi, reconstitute it in a little warm water before adding.
- Waterleaf: This soft, succulent leaf is essential because it is the primary source of moisture that binds the soup together, allowing you to use less added water. It gives the soup its characteristic thickness without needing a starch thickener. If you are outside Nigeria and cannot source Waterleaf, a good alternative is Lamb's Lettuce or spinach, but be aware that using a substitute will alter the authentic taste and you may need to add less water initially.
The Protein Foundation: Best Meats for Afang
What is the best protein to add to Afang soup? A rich, varied meat base is always the traditional answer. The key is to use a mix of textures and flavours to create a deep, savoury stock.
- Assorted Meats: A combination of beef, shaki (tripe), and kpomo (cow skin) is customary. The variety adds chewiness and body.
- Smoked and Dried Fish: Stockfish (dried cod) and dried fish (smoked catfish or mackerel) contribute a powerful umami and fish flavour that is indispensable for authenticity.
- Periwinkle: These small, edible sea snails are added whole in their shells for an enjoyable little burst of sea flavour and texture. Ensure they are thoroughly cleaned.
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Variations:
While traditionally made with red meats and fish, you can certainly make Afang soup with chicken or turkey as a lighter alternative, though this will slightly change the flavor profile.
The Flavour Base: Palm Oil, Crayfish, and Seasoning
These three elements provide the vibrant color and signature taste of the dish.
- Palm Oil: You must use good quality, unbleached red palm oil for the right colour, aroma, and mouthfeel. It is a critical component that binds the crayfish flavour to the vegetables.
- Crayfish: Generous use of finely ground crayfish gives Afang its signature deep, umami-rich, aromatic base. Don't skimp on this!
- Seasoning: Beyond salt and seasoning cubes, the taste of Afang is usually driven by the quality of the meat stock and the crayfish, not excessive spices.
The Cooking Process: Step-by-Step with Experience
Cooking Afang soup is a precise process of layering flavours. Follow this order for success.
Step 1: Preparing Your Ingredients
- How to wash periwinkle for Afang soup: If using periwinkle (fresh or frozen), wash them repeatedly under running water, scrubbing them thoroughly to remove any grit or dirt. The most important step is to "head" them—use a knife to trim the sharp, pointed tip off the narrow end of the shell. This allows the seasoning to penetrate and makes sucking the meat out easier!
- Washing Dried Fish: Place your stockfish and dried fish in hot water for a few minutes to soften and wash off any surface dust or sand. Debone the dried fish completely.
- Do you wash Afang leaves before cooking? Yes, both the Okazi/Afang leaves and the Waterleaf must be meticulously washed, especially if they are freshly harvested. You wash them before slicing, pounding, or grinding.
Step 2: Building the Stock
The stock is the heart of Afang. Place your tougher meats (beef, shaki, kpomo) in the pot with onions, salt, and seasoning. Boil until they are about 80% tender. This concentrated liquid is what sets the flavour. After the meats have reduced the stock, add your stockfish and dried fish. This two-phase boiling ensures you have both tender meat and intensely flavourful liquid.
Step 3: Combining the Ingredients
This phase is all about order:
- Add Waterleaf First: We add the waterleaf first because it will quickly wilt and release a large volume of water. This liquid is the base of your soup. Allow it to simmer uncovered to reduce the water slightly.
- Add Fat and Flavour: Introduce the palm oil, crayfish, and periwinkle. Stir well. The palm oil melts into the waterleaf mixture, trapping the rich crayfish aroma. Simmer for about 5 minutes.
- Add Afang Last: The Okazi/Afang leaves are the final addition. Because they have been pounded, they will require very little heat. Stir them in quickly until they are evenly distributed, and then cook for no more than 5 minutes on low heat. This prevents the leaves from becoming rubbery or losing their texture.
How to Store and Reheat Your Afang Soup
The great news is that Afang soup's flavour often deepens and improves the next day! Here's how to store it properly.
Refrigeration
Once the soup has cooled to room temperature, transfer it to an airtight container. It will keep perfectly in the refrigerator for up to 4 days.
Freezing
Afang soup freezes exceptionally well. Portion it into freezer-safe bags or containers and it can be stored for up to 3 months.
Reheating
To reheat, simply pour the desired amount into a small pot and warm it gently over low-medium heat until it's hot. Avoid boiling it intensely to preserve the texture of the vegetables. If reheating from frozen, it's best to let it thaw in the fridge overnight.
FAQs
How do I thicken Afang soup if it's too watery?
If your soup is too watery, the best way to thicken it is to simply add more ground Afang/Okazi leaf. Because the Afang leaf is fibrous, it will absorb some of the liquid and provide body. Another common method is to use less water when initially boiling your meat and/or to ensure you thoroughly drain your waterleaf before adding it to the pot. If the soup is too watery near the end, allow it to simmer uncovered for a few extra minutes to allow some liquid to evaporate—this is how to make soup thicker quickly without adding starches.
What's the difference between Afang and Edikaikong soup?
This is a very common question, as both are signature Efik/Ibibio soups. The main difference is the type of leaf and the texture.
- Afang Soup: Uses the tough, pounded or ground Afang/Okazi leaf (Wild Spinach) combined with Waterleaf. The soup is thicker, darker green, and has a distinct chew.
- Edikaikong soup: Uses the soft Ugu (Pumpkin Leaf), which is only sliced, combined with Waterleaf. The texture is softer, lighter, and smoother. Waterleaf is common to both, but the primary bitter leaf determines the dish.
What is the difference between Afang and Efo Riro?
Afang is a delicacy of the Efik and Ibibio people from the Southern region, utilizing Okazi and Waterleaf. Efo Riro is a traditional Yoruba vegetable soup, typically made using spinach or efo (Celosia) and often features a tomato-pepper base and the distinctive flavor of iru (locust beans). They are fundamentally different dishes from different regions.
Is Afang Soup Healthy?
Yes, Afang soup is healthy! It is incredibly rich in protein and vitamins. However, due to the generous use of palm oil, it is calorie-dense and should be enjoyed in moderation as part of a balanced diet.
Which tribe eats Afang soup?
Afang soup is the signature, traditional soup of the Efik and Ibibio people, who hail from Cross River and Akwa Ibom states in Southern Nigeria.
Nigerian Soup Names in English
My Soup Isn't Flavourful Enough
This almost always comes down to the stock. Make sure you boil your meats with onion, seasoning, and salt until the stock is concentrated and tasty before you add any other ingredients. Don't be shy with the ground crayfish! It is the second most important flavor builder after the stock.
My Afang Leaves are Still Too Tough
This means they were not pounded or ground finely enough. If you've already cooked the soup, there's not much you can do for this batch. Next time, whether you're using a mortar and pestle or a food processor, ensure the leaves are pulverized to an almost paste-like consistency before adding them. Proper preparation is essential for that signature, pleasant chewiness.
My Soup is Too Thick or Sludgy
This can happen if you used too much Afang leaf or didn't have enough liquid from your waterleaf. You can easily thin it out by adding a small amount of hot water or, ideally, more of your reserved meat stock until you reach your desired consistency. Be sure to stir well and reheat gently.
What to Serve with Afang Soup
Afang soup is one of the richest and heaviest Nigerian soups, meaning it pairs perfectly with traditional swallow starches. Swallow provides a neutral base to soak up the soup's intense flavour.
- Pounded Yam
- Fufu (or Akpu)
- Garri (Eba)
- Semovita or Wheat Flour SwallowKeep Cooking! Related Nigerian Guides
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This ultimate Afang soup recipe is more than just a list of steps; it's a taste of the rich cultural heritage of the Efik and Ibibio people. By focusing on quality stock, the correct pounding of the Afang leaf, and the proper order of ingredients, you can recreate this deeply satisfying and delicious traditional dish in your own kitchen. It's a culinary journey you won't regret.
I'd love to see your creation! If you make this Afang soup, please leave a comment below and let me know how it turned out, or if you have any family secrets you'd like to share.
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