Afang Soup
Afang soup belongs to the Efik and Ibibio people of Cross River and Akwa Ibom States — a dual-leaf soup where afang (okazi) leaves and waterleaf combine in a peppery, palm-oil-rich base studded with periwinkle and assorted meats.
- Time
- 1 hr 15 min
- Serves
- 6–8
- Patience
- Some patience
- Occasion
- Celebration & everyday
Where this dish comes from
Afang leaves (Gnetum africanum, also called okazi) are tough and must be pounded or finely sliced. Waterleaf (Talinum triangulare) wilts quickly and provides moisture. Together they create a soup that is thick, green, and deeply savory.
Periwinkle (isam) is traditional and adds a briny note. Diaspora cooks often substitute snail or extra crayfish when periwinkle is unavailable.
Ingredients
Leaves
- 1 cup (about 1 oz / 30 g) dried afang (okazi) leaves, pounded or ground, or 2 cups fresh afang, finely sliced
- 3 cups (about 6 oz / 170 g) waterleaf, washed and chopped
Soup base
- 1/2 cup (120 ml) red palm oil
- 1 medium onion (about 6 oz / 170 g), chopped
- 2 tbsp (20 g) ground crayfish
- 1 tbsp (15 g) locust beans (iru), rinsed
- 2 red bell peppers and 1 scotch bonnet, blended
- 4 cups (960 ml) meat or fish stock
- 1 lb (450 g) assorted meats (goat, beef, tripe), cooked tender
- 1 cup (about 8 oz / 225 g) periwinkle, cleaned (optional but traditional)
- 4 oz (115 g) smoked fish and/or stockfish
- 2 seasoning cubes, crushed
- 1 tsp salt, to taste
The method
Step 1: If using dried afang, pound in a mortar or pulse in a blender until finely shredded — tough strands should be broken down. Fresh afang must be sliced very fine.
Step 2: Prepare waterleaf: wash and chop. It will release water as it cooks — this is expected.
Step 3: Heat palm oil in a heavy pot. Fry onion until soft. Add blended peppers, crayfish, and iru. Fry 5–7 minutes until pepper is cooked and oil rises red.
Step 4: Add stock, cooked meats, smoked fish, periwinkle, and seasoning cubes. Simmer 10 minutes.
Step 5: Add pounded afang. Stir and cook 10 minutes — the afang will soften but retain slight chew.
Step 6: Add waterleaf in batches. Stir as it wilts. The soup will thicken and turn deep green. Simmer 5–8 minutes until leaves are tender and the pot is thick but pourable.
Step 7: Taste and adjust salt. The finished soup should be forest-green, palm-oil glossy, and fragrant with crayfish. Serve with fufu, eba, or pounded yam.
Family notes ✎
- Efik households traditionally pound afang in a mortar — the texture differs from blender-chopped.
- Waterleaf cannot be substituted with spinach — the moisture balance changes. Seek frozen waterleaf at African markets.
- Some versions add palm nut concentrate for extra richness.
Substitutions
- Preferred: Dried afang (okazi) leaves, pounded fine.
- Preferred: Fresh periwinkle, cleaned — frozen from African markets.
- Emergency: Frozen waterleaf; do not use spinach as a stand-in.
- Emergency: Snails or extra crayfish if periwinkle is unavailable.
On the calendarCross River celebrations, wedding soups, and the pot that announces Efik hospitality.
Dietspora · Recipe Ebook
The Nigerian-American Table
Nigerian-American
Go deeper
The Nigerian-American Table
Nigerian home cooking for the diaspora kitchen — 51 recipes and pages to record your family's version.
Get the guide — $29
