Afang Soup is one of the most loved delicacies from the Efik and Ibibio people of Cross River and Akwa Ibom States in Nigeria. It’s rich, nutritious, and loaded with vegetables, meat, fish, and sometimes periwinkle. Unlike Edikang Ikong, Afang soup uses a special mix of water leaves and afang leaves (okazi/ukazi leaves).
Here’s the authentic Calabar Afang Soup recipe 👇
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🛒 Ingredients
(For 6–8 servings)
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Afang (Okazi/Ukazi) leaves – 3 cups (finely pounded or blended)
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Waterleaf – 5 cups (washed and chopped)
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Palm oil – 1 to 1½ cups
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Beef – 500g (goat meat can also be used)
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Stock fish (okporoko) – 1 medium (soaked and cleaned)
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Dry fish – 1–2 medium sizes
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Periwinkle in shell or out (optional, but traditional) – 2 cups
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Ponmo (cow skin) – 200g (cleaned and chopped)
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Crayfish – 3 tablespoons (ground)
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Fresh pepper / Scotch bonnet – 4–6 pieces (ground)
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Seasoning cubes – 3–4
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Salt – to taste
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Onions – 1 small bulb (optional, some people don’t add onions)
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🥘 Preparation Steps
1. Prepare the leaves
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Pound or blend the afang/okazi leaves into a slightly coarse paste (not too smooth).
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Wash and chop the waterleaf. Drain excess water.
2. Cook the proteins
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Put beef, stockfish, and ponmo into a pot.
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Season with salt, seasoning cubes, ground pepper, and a little onion (if using).
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Add water and cook until tender.
3. Add fish & periwinkle
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Add the dry fish and periwinkle to the pot.
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Stir and allow them to blend with the stock.
4. Add palm oil and crayfish
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Pour in palm oil generously (afang soup is oily by nature).
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Add ground crayfish, stir well, and allow it to cook for 5–10 minutes.
5. Add waterleaf
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Add the chopped waterleaf, stir, and allow it to simmer. The waterleaf will release moisture into the soup.
6. Add afang leaves
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Finally, stir in the pounded/blended afang leaves.
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Mix well and allow to simmer for 5–7 minutes. Taste for salt/seasoning.
✅ Serving
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Serve hot with garri (eba), pounded yam, fufu, or semovita.
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Traditionally, Afang soup is enjoyed thick, rich, and very filling.
💡 Tips for the best Afang soup:
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Use enough palm oil; afang soup should look rich, not dry.
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If using periwinkle in the shell, wash thoroughly with salt water before cooking.
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For deeper flavor, add a little smoked fish or snail.
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