Afang Soup

The Nigerian Afang soup is similar to  Edikang Ikong soup, it is a native soup cooked  by   the Efik people of Akwa Ibom and Cross River states of Nigeria but it is enjoyed by all Nigerians from different tribes, it goes best with any swallow of your choice

Afang soup nutritional value is very high with the combination of special vegetables that nourishes the body and gives it a perfect balance.

Afang Soup is prepared with a measured water quantity and the leaves of a unique herb called the Okazi leaves. The Okazi leave added to the soup is the most important factor that gives the soup the expected taste people cherish so much.



The afang leaf (okazi leaf) is called Wild Spinach but most of us are familiar with its native name. The Okazi or afang leaf (Gnetum africanum) is a dark green leafy vegetable with a slight bitter taste commonly found in certain regions of Africa, Asia and South America. In Nigeria, it is commonly used to prepare delicacies such as afang, okazi and nsala soups. Vegetables have many health benefits and the afang leaf is no exception. This leaf is an excellent source of some amino acids such as glutamic acid, aspartic acid and leucine. It also contains many vitamins and minerals. Other health benefits of okazi or afang leaf include:

  • Afang leaf is an excellent source of unsaturated fatty acids. Unsaturated fats produces (good cholesterol)
  • Okazi or Afang leaf contains the amino acid glutamic acid which is important for brain function.
  •  It contains a good amount of iodine which is necessary for the proper function of the thyroid gland and prevents goiter.
  • One of the health benefits of Okazi or Afang leaf is that it contains essential dietary fibre which is good for weight loss and helps to prevent constipation.
  •  Dietary fibers also serve as cancer prevention

Ingredients for Afang Soup

  •  Sliced Okazi/Afang leaves
  • Water leaves
  • Red palm oil (about 1 drink glass)
  • Beef, Kanda and Dry fish
  • Ground crayfish
  • Pepper and salt (to taste)
  • Maggi
  • Curry


  1. Great alternative to water leaves is Lamb’s Lettuce, known as Canonigos in Spanish.
  2. Yes, you need that much palm oil.

Before you cook the Nigerian Afang Soup

  1. Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leave have a machine for grinding it. You can also grind it with your blender with a small quantity of water.
  2. Grind your pepper and crayfish and cut the onions into tiny pieces.

Cooking Directions

  1. Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.
  2. Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes.
  3. The Afang soup is ready.

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