Afang soup. Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), is a vegetable soup that originates from the Efik people of the Efik kingdom in Cross River State and the Ibibio People of Akwa Ibom in Southern Nigeria. It is a dish popularly known by Nigerians and also some parts of Africa. It is especially popular among the Ibibio and the Anang people of Akwa.

Blend the okazi leaves to soften and smooth them. Stir the okazi into the soup. Afang Soup is a tasty, nutritious Nigerian soup, usually eaten among the Efiks / Ibibious people in Cross River and Akwa Ibom States. You can have Afang soup using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Afang soup

You need 500 g of sliced Okazi/Afang leaves | about 4 handfuls.
It's 250 g of Water leaves.
It's 20-25 cl of red palm oil (about 1 drink glass).
You need of Beef, kpomo and Dry fish.
It's 2 tablespoons of ground crayfish.
You need of Pepper and salt (to taste).
You need 2 of stock cubes.

This soup is a bit bitter and usually prepared with a combination of vegetables (Afang leaves and Water Leaves) this soup is also medicinal and the richest among vegetable soups of the Efiks/Ibibious in Nigeria. Afang soup, eaten by Efik and Ibibio people of Nigeria is a delicious stew made with Afang leaves and a leafy vegetable called waterleaf or malabar spinach. Afang is a traditional soup hailing from the southeastern parts of Nigeria. It's made with a combination of afang leaves, water leaves, dried fish, beef, onions, red palm oil, ground crayfish, and seasoning cubes.

Afang soup instructions

Wash, drain and slice the water leaves into tiny pieces..
Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water..
Grind your pepper and crayfish and cut the onions into tiny pieces..
Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes..
Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves and water leaves. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!.
Note: i chose not to use periwinkle because i could not find it but it is best to cook with periwinkle. I am a beef lover so i used only beef and pomo..

Afang soup; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy. Afang Soup is soup is a soup rich in meats and vegetables and palm oil. This delicious, hearty and loaded comforting soup is made with okazi leaves and waterleaf.