What it is
Afang Soup is made from finely sliced afang leaves (wild spinach leaves) combined with waterleaf, cooked with palm oil, meat, dried fish and stockfish. It has a dense, vegetable-heavy texture and is one of the signature soups of south-eastern coastal Nigeria.
Key ingredients
- afang leaves
- waterleaf
- palm oil
- meat
- dried fish
- stockfish
- periwinkle
- ground crayfish
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Afang Soup is eaten with pounded yam, fufu or garri, taken by hand and dipped into the soup. It is served at family meals as well as at weddings, naming ceremonies and other formal gatherings among Efik, Ibibio and Annang households.
Cultural significance
Afang Soup is a signature dish of the Efik and Ibibio peoples of Akwa Ibom and Cross River States, and is also made by the neighbouring Annang. It is closely tied to local vegetable cultivation, particularly afang leaf, and is served at both everyday meals and formal occasions such as weddings and title ceremonies.
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