Afang Soup

Afang Soup is a deeply cherished West African delicacy, native to the Efik and Ibibio people of Southern Nigeria. Known for its bold earthiness and nourishing depth, this soup blends two signature vegetables the soft, mildly sweet waterleaf and the tougher, aromatic Afang (Okazi) leaves. Together, they create a beautifully balanced texture: tender and juicy from the waterleaf, with fine, slightly chewy strands of Afang that give the dish its trademark character.

Simmered in a rich broth of assorted meats, stockfish, and sometimes seafood, Afang Soup is slow-cooked to infuse every layer with flavor. The addition of ground crayfish and palm oil lifts the aroma into something unmistakably traditional and comforting. The taste is hearty, smoky, subtly nutty, and savory a flavor profile that sticks in memory and always feels like home.

Beyond taste, Afang Soup is celebrated for its nutritional strength. It is packed with protein, healthy fats, and iron from the meats and fish, while the vegetables supply fiber, antioxidants, and essential vitamins. This makes it not just satisfying, but deeply nourishing.

Served hot with swallow like garri, fufu, or pounded yam, Afang Soup is more than a meal it is a cultural symbol, a gathering dish, and a warm representation of the hospitality of the Niger Delta.