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 states, this soup is not just food. It is tradition, celebration, and home in a single pot.
I still remember the first time I attempted Afang soup in my small kitchen during my student days at Kwara State Polytechnic. Armed with dried Okazi leaves from the market and memories of watching my mother cook, I made every mistake possible: I added the Afang leaves too early, did not pound them finely enough, and ended up with a soup that tasted right but had the texture of chewing on tree bark. That humbling experience taught me that Afang soup demands respect, patience, and proper technique.
This recipe is the authentic, time-honoured method I have perfected over years of practice, combining lessons from my own family with techniques I have learned from Calabar natives. We are not just sharing the steps; we are providing the complete Nigerian Afang soup recipe guide that answers every question, from what the leaves are called in English to how to perfect the stock.
As documented by culinary experts at Yummy Medley, Afang soup has deep cultural and family roots in the Ibibio and Efik tribes of the riverine areas of Nigeria, with both tribes featuring this soup heavily in their cuisine and celebrations.
Afang Soup Recipe Card
Detail | Value |
|---|---|
Dish Name | Afang Soup (Calabar Style) |
Also Known As | Okazi Soup, Eru Soup (Cameroon) |
Prep Time | 45 minutes (mostly washing and slicing) |
Cook Time | 45 to 50 minutes |
Total Time | 1 hour 30 minutes |
Servings | 6 to 8 people |
Difficulty | Intermediate |
Origin | Efik and Ibibio people, Cross River and Akwa Ibom States |
Ingredients List
For the Protein and Stock
- 1.5 kg assorted meat (beef, shaki/tripe, and kpomo/cow skin, cleaned and cut into bite-sized pieces)
- 1 medium-sized stockfish head, soaked overnight and cleaned
- 1 large piece of dried fish or smoked catfish, deboned
- 1 cup cleaned periwinkle (isam), optional but highly recommended
- 1 large onion, roughly chopped
- 2 to 3 seasoning cubes or 2 tablespoons bouillon powder
- Salt to taste
- 3 to 4 cups water for stock
For the Soup Base
- 4 cups shredded waterleaf, tightly packed, washed and thoroughly drained
- 2 cups ground Okazi/Afang leaves, finely pounded or processed
- 1 to 1.5 cups good quality red palm oil
- Half cup ground crayfish
- 1 to 2 Scotch Bonnet peppers (atarodo), finely minced or blended
- Half tablespoon Cameroon pepper, optional for extra heat
Optional Seafood Additions
- Half cup cooked shelled apple snails
- Half cup cooked shelled clams
- Frozen cooked shrimps or prawns
According to traditional preparation notes from My Diaspora Kitchen, authentic Efik and Ibibio soups that are not vegan typically have seafood in them, making the addition of periwinkles, snails, or clams traditional rather than optional.
Estimated Ingredient Costs in Naira
For those planning to make Afang soup, here is an approximate cost breakdown based on current Nigerian market prices:
Ingredient | Quantity | Estimated Cost (₦) |
|---|---|---|
Assorted Meat | 1.5 kg | ₦4,500 to ₦6,000 |
Stockfish Head | 1 medium | ₦2,500 to ₦4,000 |
Dried Fish | 1 large piece | ₦1,500 to ₦2,500 |
Periwinkle | 1 cup | ₦800 to ₦1,200 |
Waterleaf | 4 cups | ₦500 to ₦800 |
Okazi Leaves (dried) | 2 cups | ₦1,500 to ₦2,500 |
Palm Oil | 1.5 cups | ₦1,000 to ₦1,500 |
Ground Crayfish | Half cup | ₦800 to ₦1,200 |
Seasoning and Peppers | As needed | ₦500 to ₦800 |
Total Estimated Cost | Full pot | ₦13,600 to ₦20,500 |
This makes Afang soup one of the more premium Nigerian soups, but the rich flavour and nutritional value justify the investment, especially for special occasions.
Equipment Needed
- Large stock pot (at least 6 litres capacity)
- Mortar and pestle or food processor
- Fine-mesh sieve for draining waterleaf
- Sharp knife and cutting board
- Wooden spoon for stirring
For guidance on selecting the right cooking equipment, see our guide on The Ultimate Guide to Best Cooking Pots.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Preparing the Meats
Place the beef, shaki, and kpomo in a large pot. Add the chopped onion, one seasoning cube, and salt. Add just enough water to cover the meat (approximately 3 cups). Cover and boil until the meat is about 80% tender and the stock is rich and concentrated. This typically takes 25 to 35 minutes, depending on the toughness of the meat.
Pro Tip: According to recipe guidance from African Bites, you can cut the cooking time in half by using a pressure cooker, reducing the meat cooking time to approximately 15 minutes. For more on this technique, see our Complete Guide to Using a Pressure Cooker.
Preparing the Fish
Soak your stockfish head in hot water for at least 30 minutes (or overnight for very dry stockfish) to soften it. Wash thoroughly to remove any sand or debris. For dried fish, place it in hot water for a few minutes, then carefully remove all bones. This step is tedious but essential; nobody wants to bite into a fish bone while enjoying their soup.
Preparing the Periwinkle
If using periwinkle (fresh or frozen), wash them repeatedly under running water, scrubbing thoroughly to remove any grit or dirt.
The Most Important Step: Use a knife to trim the sharp, pointed tip off the narrow end of each shell. This process, called "heading" the periwinkle, allows the seasoning to penetrate the meat and makes sucking out the flesh much easier when eating.
Preparing the Waterleaf
Wash the waterleaf thoroughly in cool water to remove all traces of sand and dirt. Pick off the tough stems but save the tender stems and leaves. Slice the leaves into thin strips and place in a fine-mesh sieve or colander to drain.
Critical Point: The waterleaf must be thoroughly drained before adding to the soup. Some cooks even squeeze the leaves gently to remove excess water. As noted by experienced cooks at AllNigerianFoods, most people do not like a trace of water in their Afang soup, which can be easily arranged by squeezing the waterleaf tightly before adding.
Preparing the Okazi/Afang Leaves
This is the step that separates good Afang soup from great Afang soup.
If using dried Okazi leaves: Soak them in warm water for about 10 minutes to rehydrate slightly, then drain before processing. Information from Eat Well Abi confirms this timing is optimal for proper rehydration.
If using frozen Okazi leaves: Thaw completely at room temperature or in the refrigerator overnight. Squeeze out excess water before processing. Frozen Okazi is increasingly popular among Nigerians in the diaspora as it retains more of the fresh leaf texture than dried versions.
If using fresh Okazi leaves: Wash thoroughly and proceed directly to grinding.
The Pounding Method (Traditional)
Place the leaves in a mortar and pound with a pestle until they reach a bristly, almost paste-like consistency. This releases the essential oils and creates the proper texture.
The Food Processor Method
According to technique guidance from African Bites, pulse the Okazi leaves in a food processor with a little water to make them pliable. Be extra careful during the blending process and do not overdo it; you do not want to completely puree the leaves because it will ruin the soup's consistency.
For guidance on choosing between grinding methods, see our Mortar and Pestle vs Blender: Which Is Better?.
Step 2: Build the Stock
Once the meats are about 80% tender, add the cleaned stockfish and dried fish to the pot. Continue to boil for another 10 to 15 minutes to allow the fish flavour to infuse into the stock. The liquid should be reduced and concentrated, not watery.
My Personal Test: I taste the stock at this point. It should be deeply savoury and flavourful on its own. If it tastes bland, your soup will taste bland. Add more seasoning if needed.
Step 3: Add the Waterleaf
Stir in the washed and thoroughly drained waterleaf. The waterleaf will quickly wilt and release its own liquid, helping to thicken the soup naturally.
Important: Do not cover the pot at this stage. According to traditional techniques documented by Sisi Jemimah, the waterleaf will wilt in the soup as it has quite a lot of water content, so you should not be tempted to add too much. Allow it to simmer uncovered for 5 to 7 minutes.
Step 4: Add Palm Oil and Seasoning
Pro Tip: According to cooking advice from African Bites, when adding crayfish, you can toast it lightly before blending to give the soup an incredible nutty aroma that elevates everything.
Taste the stock and adjust salt or seasoning as needed. Allow it to simmer for another 5 minutes, ensuring the soup is bubbling gently. The palm oil should melt into the waterleaf mixture, trapping the rich crayfish aroma.
Step 5: Add the Okazi/Afang Leaves
Finally, stir in the finely ground or pounded Okazi/Afang leaves. Stir thoroughly to combine all the ingredients. Reduce the heat to low immediately.
Timing is Critical: According to traditional preparation methods from African Delicacy, if using fresh Afang leaves, let them simmer for only 3 to 5 minutes. The Afang leaf is tough and should retain a slightly chewy bite (similar to al dente pasta). Overcooking will make the leaves lose their vibrant green colour and pleasant texture.
Step 6: Final Simmer and Serve
Let the soup simmer gently for 3 to 5 minutes on low heat with the pot covered. After this time, taste for seasoning one final time and adjust if necessary.
Turn off the heat immediately. Allow the soup to sit covered for another 2 to 3 minutes to let the residual heat finish the cooking process.
Serve hot with your favourite swallow.
The Ideal Leaf Ratio for Afang Soup
Getting the balance of leaves right is crucial for authentic texture and flavour. Based on guidance from experienced cooks featured in Joyful Cook's video tutorial, the ideal ratio is:
Leaf Type | Percentage | Purpose |
|---|---|---|
Waterleaf | 70% | Provides moisture, bulk, and natural thickening |
Afang/Okazi | 30% | Provides signature flavour, colour, and chewy texture |
This ratio ensures you have more moisture from the waterleaf while the Okazi provides the distinctive taste and body that makes Afang soup unique.
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 flavours of the two main leaves.
Afang Leaf (Okazi)
This is the distinct, signature leaf of the soup. If you have ever wondered, Afang leaf is the same as Okazi. In English, it is often referred to as Wild Spinach or by its scientific name, Gnetum africanum.
According to ingredient notes from My Diaspora Kitchen, the Afang leaves have no substitute that is known, so if you have never ventured into an African grocery store, you will need to if you want to try authentic Afang soup. Just ask for Okazi or Eru (the Cameroonian name), and it may also be labelled simply as "Afang leaves" in some stores.
Key Characteristics:
- Tough, fibrous texture
- Slightly bitter, earthy flavour
- Must be finely pounded or ground before use
- Available dried, frozen, or fresh in African stores
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.
Substitutes for Waterleaf
If you are outside Nigeria and cannot source waterleaf, according to guidance from Yummy Medley, the best substitute is Lamb's Lettuce or Malabar Spinach. Regular spinach can also work, though it will alter the authentic taste and you may need to add less water initially.
Substitute | Quantity | Notes |
|---|---|---|
Malabar Spinach | Same as waterleaf | Closest match in texture and water content |
Lamb's Lettuce | Same as waterleaf | Good texture, slightly different flavour |
Baby Spinach | 907g (approximately 2 lbs) frozen | Common diaspora substitute; drain well |
Regular Spinach | Same as waterleaf | Use less water; cooks faster |
The Protein Foundation: Best Meats for 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.
Protein | Nigerian Name | Role in the Soup |
|---|---|---|
Beef | Eran | Provides hearty, meaty flavour |
Tripe | Shaki | Adds chewy texture |
Cow Skin | Kpomo/Ponmo | Provides gelatinous body |
Cow Feet | Bokoto | Creates rich, collagen-heavy stock |
Goat Meat | Eran Ewure | Alternative to beef; richer flavour |
Stockfish | Okporoko | Adds intense umami depth |
Dried Fish | Eja Kika | Contributes smoky, fishy notes |
Periwinkle | Isam | Provides bursts of sea flavour |
Snails | Igbin | Optional luxury protein |
According to recipe variations from African Bites, you can use any fresh or smoked meats you desire in this soup. Everything from smoked sausages to stew beef works.
For guidance on choosing quality meats on a budget, see our Ultimate Guide to Smart Shopping in Nigeria.
The Flavour Base: Palm Oil, Crayfish, and Seasoning
These three elements provide the vibrant colour 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.
Important Note: According to clarification from African Bites, this palm oil is not the same as the industrialised stuff that is the subject of controversy. So please do not skimp on it because it is essential for that rich, authentic taste.
For more information on palm oil types and quality, see our guide on Red Oil vs Palm Oil: What is the Real Difference?.
Crayfish
Generous use of finely ground crayfish gives Afang its signature deep, umami-rich, aromatic base. Do not skimp on this ingredient. As noted by experienced cooks at AllNigerianFoods, the Ukazi leaves, enough crayfish, and few hot peppers are major sweeteners in this soup because they build flavours and taste.
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. According to traditional preparation notes from Sisi Jemimah, onions are optional for authentic Afang soup preparation.
For guidance on choosing between Knorr and Maggi seasoning cubes, see our Knorr vs Maggi: Ultimate Guide for Every Nigerian Cook.
Recipe Variations
Make It Spicier
If you enjoy heat, add cayenne pepper or crushed red pepper flakes. According to notes from African Bites, adding cayenne or red pepper flakes to this delicious soup can pack some serious heat.
Lighter Protein Option
While traditionally made with red meats and fish, you can make Afang soup with chicken, turkey, or even roasted turkey for a lighter alternative. This will slightly change the flavour profile but remains delicious. According to ingredient suggestions from My Diaspora Kitchen, roasted turkey can be used as a precooked meat option.
Seafood-Heavy Version
For a more coastal, authentic Calabar experience, increase the seafood components:
- Add shelled clams
- Include cooked shrimps or prawns
- Use more periwinkle
- Add apple snails (igbin)
This variation aligns with the traditional Efik cooking style, which as noted by Yummy Medley, typically features surf and turf combinations.
Vegan Afang Soup
According to guidance from Yummy Medley, you can feel free to omit the meat and all animal products if you would prefer a vegan version of this Afang soup recipe.
Vegan Protein Substitutes:
- Dry button mushrooms (rehydrated and sautéed)
- Ground oyster mushrooms for umami depth
- Firm tofu, cubed and pan-fried
- Plant-based meat alternatives
Replace the meat stock with vegetable stock and increase the palm oil slightly for richness. Add extra ground mushroom powder to compensate for the missing umami from the dried fish.
Afang Soup with Spinach (Diaspora Adaptation)
For Nigerians abroad who cannot source traditional waterleaf, a popular adaptation uses a combination of baby spinach and the authentic Okazi leaves. This version maintains the signature Afang taste while adapting to available ingredients.
Diaspora Adaptation Ratio:
- 907g (2 lbs) frozen baby spinach, thawed and squeezed dry
- 2 cups ground Okazi leaves (dried or frozen)
- Reduce added water significantly as spinach releases less moisture than waterleaf
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 is 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. This makes it perfect for meal prep.
For more preservation techniques, see our Ultimate Guide: How to Preserve Food Safely.
Reheating
To reheat, simply pour the desired amount into a small pot and warm it gently over low to medium heat until it is hot. Avoid boiling it intensely to preserve the texture of the vegetables.
If reheating from frozen, it is best to let it thaw in the fridge overnight before warming.
Troubleshooting Common Afang Soup Problems
My Soup Is Not 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. Do not be shy with the ground crayfish; it is the second most important flavour builder after the stock.
If you have accidentally oversalted while trying to build flavour, see our guide on How to Fix Salty Food.
My Afang Leaves Are Still Too Tough
This means they were not pounded or ground finely enough. If you have already cooked the soup, there is not much you can do for this batch.
Next time, whether you are using a mortar and pestle or a food processor, ensure the leaves are pulverised to an almost paste-like consistency before adding them. According to advice from AllNigerianFoods, you must pound the Ukazi; it serves as a thickener and has a leaf taste that suits the soup.
My Soup Is 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.
According to traditional guidance from African Delicacy, Afang soup gets its thickness from the bulk of vegetables used in preparing it.
Other solutions:
- Use less water when initially boiling your meat
- 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
My Soup Is Too Thick or Sludgy
This can happen if you used too much Afang leaf or did not 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.
How Much Palm Oil Is Too Much?
If your soup has a thick layer of red oil floating on top that does not integrate into the soup, you have added too much. The palm oil should blend into the soup, giving it a rich orange-red colour throughout, not separate and pool on the surface.
The fix: You can carefully spoon off excess oil from the surface, or add more waterleaf to help absorb and integrate the oil.
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. The neutral base of swallow soaks up the soup's intense flavour beautifully.
Recommended Swallows
Swallow | Description | Best For |
|---|---|---|
Pounded Yam | Traditional, smooth, stretchy | The classic pairing for Afang |
Fufu (Akpu) | Fermented cassava, slightly tangy | Authentic Cross River/Akwa Ibom style |
Eba (Garri) | Cassava granules, quick to prepare | Budget-friendly option |
Semovita | Wheat-based, light texture | Lighter meal option |
Amala | Yam flour, dark colour | Yoruba crossover pairing |
Starch (Usi) | Cassava starch, very smooth | Traditional Edo/Delta style |
For guidance on making perfect swallows, see our How to Make Perfect Smooth Semo and How to Make Perfect Eba.
Frequently Asked Questions
What Is the English Name for Afang Leaf?
Afang leaf, also known as Okazi, is called Wild Spinach in English. Its scientific name is Gnetum africanum. It is also called Eru in Cameroon and some parts of West Africa.
What Is the Difference Between Afang and Okazi?
There is no difference. Afang and Okazi are the same leaf; they are simply different names used by different Nigerian ethnic groups. Afang is the Efik/Ibibio name, while Okazi is the Igbo name for the same plant.
Can I Use Frozen Okazi Leaves?
Yes, frozen Okazi leaves work very well and are increasingly popular among Nigerians in the diaspora. Thaw them completely at room temperature or overnight in the refrigerator, then squeeze out excess water before processing. Frozen leaves often have a better texture than dried leaves because they retain more of the fresh leaf characteristics.
Can I Make Afang Soup Without Stockfish?
Yes, you can make Afang soup without stockfish, though the flavour profile will be slightly different. To compensate for the missing umami depth:
- Increase the amount of dried fish
- Add extra crayfish
- Use smoked catfish or smoked mackerel
- Include more seasoning cubes
Some cooks in the diaspora successfully make Afang soup using only dried fish and smoked fish when stockfish is unavailable.
What Is the Difference Between Afang and Edikaikong Soup?
This is a very common question, as both are signature Efik/Ibibio soups. According to culinary distinctions documented by My Diaspora Kitchen, Afang is very similar to Edikang Ikong. The Afang leaves differentiate them since Edikang Ikong soup is traditionally made with waterleaves and Ugu (Pumpkin Leaf), while Afang soup is made with Okazi and waterleaf.
Aspect | Afang Soup | Edikaikong Soup |
|---|---|---|
Primary Leaf | Okazi/Afang (tough, pounded) | Ugu/Pumpkin Leaf (soft, sliced) |
Secondary Leaf | Waterleaf | Waterleaf |
Texture | Thicker, chewy | Softer, smoother |
Colour | Darker green | Brighter green |
Preparation | Leaves must be pounded | Leaves only sliced |
What Is the Difference Between Afang and Efo Riro?
Afang is a delicacy of the Efik and Ibibio people from the Southern region, utilising Okazi and Waterleaf with a palm oil and crayfish base. 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 flavour of iru (locust beans).
They are fundamentally different dishes from different regions. For more on Efo Riro, see our guide on How to Make Rich, Delicious Efo Riro.
Is Afang Soup Healthy?
Yes, Afang soup is nutritious. It is incredibly rich in protein from the assorted meats and fish, and the vegetables provide vitamins and minerals. According to health notes from African Delicacy, Afang soup is one of the richest and somewhat medicinal vegetable soups of the Efiks in Nigeria.
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. For guidance on balanced eating, see our 7-Day Nigerian Food Timetable for Weight Loss.
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. According to cultural documentation from Yummy Medley, these two tribes, which inhabit the Akwa Ibom and Cross River states in Southern Nigeria, feature this soup quite heavily in their cuisine and celebrations.
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. This removes any dust, dirt, or sand.
Can I Add Uziza Leaf to Afang Soup?
According to cooking discussions on AllNigerianFoods, some cooks do add Uziza leaf for extra flavour. However, this is not traditional and will alter the authentic taste profile. If you enjoy Uziza, you can experiment with a small amount.
Nigerian Soup Ingredients: English Names Reference
Nigerian Name | English Name/Description | Scientific Name |
|---|---|---|
Afang/Okazi | Wild Spinach | Gnetum africanum |
Ugu Leaf | Pumpkin Leaf | Telfairia occidentalis |
Waterleaf | Waterleaf/Malabar Spinach | Talinum triangulare |
Uziza Leaf | West African Black Pepper Leaf | Piper guineense |
Efo | Amaranth/African Spinach | Amaranthus species |
Ogbono | Wild Mango Seed | Irvingia gabonensis |
Crayfish | Ground Dried Shrimp | Various species |
Isam | Periwinkle | Tympanotonus fuscatus |
Keep Cooking! Related Nigerian Guides
Continue your culinary journey with these popular articles from our kitchen:
This ultimate Afang soup recipe is more than just a list of steps; it is 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 is a culinary journey you will not regret.
I would 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 would like to share.
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