Afang soup Nigeria

10 Facts About Afang Soup That Will Instantly Put You in a Good Mood

If you’re looking to tantalize your taste buds and dive into a savory culinary adventure, look no further than the irresistibly delicious Afang Soup. This traditional Nigerian dish bursts with flavors, combining the earthiness of vegetables, the richness of protein, and the perfect hint of spice. Whether you’re a seasoned foodie or a curious explorer of global cuisine, Afang soup is referred to as Okazi soup in various regions of the nation. The most common English name for it is “wild spinach.”

Since the Efik Kingdom’s rule, this delicacy has been used for nutritional and therapeutic purposes. It is now regarded by the Efik and Ibibio tribes as a cultural identity. It is prepared not just at home but also at celebrations such as festivals, weddings, funerals, and other occasions, particularly those that take place in the southern region of the nation.

The soup is created with Gnetum Africanum, a popular West African green leaf vegetable with a potent flavor. This vegetable can be found in great quantities in the forest and grows throughout the year. You can purchase it whenever you want in the market for convenience. Due to its popularity among locals, some farmers in Nigeria cultivate it extensively, making it available for both subsistence and commercial uses. A detailed recipe for Afang soup can be found in this article, but first:

Afang Soup: What is it?

As you’ve just read, this soup is an interesting dish with lots of nutritional advantages. In addition to the Afang leaves (Gnetum Africanum), several other ingredients, such as waterleaf, periwinkle, beef, and others, are typically used in its preparation. Due to its distinctive flavor, this soup, one of the main traditional foods of the Efik people, has become famous among other tribes and even among those living abroad. It can be had on its own or with another meal. It tastes finest when it is hot.

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Afang Soup is it bitter?

The soup may taste a little bit bitter depending on how it is prepared, but it is still tasty. The flavor seems natural to me. Periwinkles, other meats, and other ingredients can be added to spice it up and add to the great flavor. This wonderful soup will have your taste senses begging for more.

Afang Soup Preparation

Let’s get right to it; making this soup is simple as long as you follow the instructions. Waterleaf is always used in its preparation, but you can also use lamb lettuce or regular spinach; however, these substitutions will somewhat change the dish’s flavor, so waterleaf is still the best choice.


  • Fresh waterleaf (Gnetum Africanum) slices weighing 1000g
  • Five cl of red oilAfang leaves, 200g, ground
  • crayfish ground into 5 cups
  • 1-2KG of beef or other meat, as desired
  • a pair of Scotch bonnet peppers
  • Two medium- or large-sized roasted or dried fish
  • chicken bullion three
  • 2 tablespoons of cayenne pepper, to taste
  • Two onions (you can obtain onion depending on how much soup there is in the pot)
  • Salt snails, if desired
  • (Optional) Ponmo called Cowskin
  • 1 optional stockfish

Initially, you should:

  • Chopping up the onions and cayenne pepper. Slice the onions individually into two separate dishes.
  • Wash the snails with lime juice, being careful to remove all of the slimy fluid.
  • The center bones should first be removed once the fish has been roasted or dried. Then, thoroughly water-wash the fish.
  • sanitize the water leaf. The soft stems can be left alone, while the strong stems can be removed if you like.

Making the food:

  • One chicken bullion, one scotch bonnet pepper, one tablespoon of salt, and one plate of onions should be added to the meat while it is simmering in a big pot over low to medium heat. Meat should be cooked at least until it becomes tender. A 30-minute time frame is expected for this.
  • Add a half cup of water, mix the meat, and steam for an additional 15 minutes. Make sure to keep the pot covered at all times and do this to stop it from burning.
  • Drop and place the cooked meat in a separate container. Also, make sure to reserve the braising liquid. The flavor will be applied afterward.
  • Cook the other plate of onions in the palm oil for about 10 minutes on medium heat. Your onions ought to be brownish at this point and taste sweet and nutty.
  • Include the snail. Give it five minutes to sauté.
  • Add the stockfish, pomo, and braised beef; do not yet add the braising liquid.
  • Add two chicken bullion, two tablespoons of cayenne pepper, and two tablespoons of crayfish. Add the waterleaf as well. Add the Afang leaves once the waterleaf begins to wilt after a few minutes.
  • Reduce the heat to the lowest setting before adding the braising liquid. Ten minutes should pass while the pot is covered and cooking.
  • If you need to add salt, taste the soup beforehand.
    Before serving the soup, turn off the heat and let it sit for five minutes.

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How to Make Periwinkle Soup with Afang.

Close-up shot of Efik tribe (Nigeria) Afang soup with beef and snails and periwinkle
  • One of the main ingredients of Afang Soup, periwinkle has a number of nutritional advantages, including protein, omega-3 fatty acids, and iron. However, you must first learn how to properly clean it before we can discuss how to make afang soup with periwinkles.
  • To make sure that any sand or dirt is removed, get lukewarm water and rinse the periwinkle.
    Rinse it for five minutes in boiling water. This eliminates soil flecks that have become inside and destroys the bacteria. The water should then be drained.
    Use a pin to extract the periwinkles. Put the periwinkles that were extracted in a bowl of water and flavor it with ginger.
    Incorporating the periwinkles
  • Periwinkles in a cup
  • Be aware that there is no alternative way to make Afang soup with periwinkle. Add your property-cleaned periwinkle as one of the components in the soup. Periwinkles go in step 7 above; mix them in with the other main ingredients as you add them.

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