Learn the Secret to Delicious Afang Soup


Afang Soup “Efik” is a tasty Nigerian soup….confam!!!

It is most popular in Cross river….Akwa ibom side of Nigeria. The Ibos call it “Ofe okazi” with a slight twist to it. The major ingredient is the wild spinach leaf (Afang leaf) – tough and tasteless.

NUTRITIONAL FACTS: Afang is a rich source of protein! You can’t go wrong especially with all the starch we eat. Afang has essential and non-essential amino acids. It also has an anti-inflammatory, anti-carcinogenic, and antioxidant properties.


  • 450g Afang “Okazi” leaves (4 Handfuls), Sliced thinly
  • A Full clove of Water leaves
  • 400g Periwinkles – Optional
  • 400g Red Beef
  • Assorted meat: Sharki”Tripe”, Pomo
  • 2 Fresh scotch bonnet pepper (Yellow or red ”ata rodo”)
  • 2 Seasoning cubes
  • 1 Small Stock fish part
  • 1 small dry fish – optional
  • 1 cooking spoon crayfish
  • 1 cup Palm oil
  • Salt to taste


1) First, you have to choose between grinding or pounding the leaves. If you want to pound, then wash and place the leaves in a mortar and pound with a pestle until it breaks up.

2) You can also grind the leaves with a little bit of crayfish. Then, set it all aside.

3) Wash the periwinkles thoroughly. Then rinse clean and set aside.


– Wash the Beef, Stockfish, Dryfish, Shaki, and Pomo; next, place in a small pot.

– Add the seasoning cubes, Salt and pepper.

– Add a little water, just enough to cover the contents of the pot; then, cook for about 15 mins till tender.

– At this point, add more water into the cooked meat. This would serve as a base for the soup.

– Once the stock starts to boil, Simply add the palmoil and mix.

– Leave to cook for about 15 mins until the stock is less and the soup thickens.

– Now, you can now add the Crayfish and Periwinkles; then, Leave for 5 minutes.

– Add the ground Afang. Leave to cook further for 5 mins.

Afang soup

afang soup

– Add the chopped water-leaves. Leave to cook further for 5 mins. Make sure the liquid in the pot is very little before adding water leaves.

– The soup is ready. Turn off the stove.

Enjoy and Serve with your favorite swallow: Eba, Fufu, pounded yam, Semolina e.t.c.

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