Nigerian Afang Soup Recipe


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Afang soup originated from southern Nigeria, like most soups from the region it’s a earthy broth of meat and fish with vegetable simmered in. Afang is a wild vegetable also called Okazi  by the Igbos. Botanically afang is called Gnetum africanum from the Family Gnetaceae.

The soup is traditionally prepared with a combination of afang leaf and water leaf. If you live outside Nigeria or don’t have access to waterleaf for other reasons, great substitutes are malabar spinach (Amunututu) and watercress.


Video Recipe



  • Cubed Beef or Goat meat (2 cups)
  • Shredded dried Fish (1 cup)
  • Medium size panla (okporoko)
  • Blended or pounded afang leaves (1.5 cup )
  • Finely  chopped water leaves  (2 cups)
  • 1/4 cup of palm oil
  • Grounded dried Pepper (1 teaspoon)
  •  Salt to taste
  • Crayfish powder (3 tablespoons)
  • Maggi (2 cubes)

Afang waterleaf okazi


  • Combine beef with 2-3 cups of water in a large pot. Add in panla, 2 maggi cube, salt . Simmer on medium heat until meat is very tender.
  • Add more water to cover the cooked beef. Add in shredded fish, crayfish powder, ground pepper, and palm oil. Stir. Cover the pot and allow to simmer for 10 minutes. Stir the broth. Taste and ajust for seasoning.

Nigerian Soup BaseNigerian soup afang

  • Add the vegetables. Do not stir. Simmer uncovered for 3 minutes and remove from heat immediately.

Nigerian soup afang recipe authentic


Serve with your choice of Fufu, Garri  or Semolina. Enjoy!

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Afang Soup – Nigerian Soup

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By |November 13th, 2012|71 Comments


  1. temilade July 9, 2016 at 8:30 am - Reply

    Must the afang leaf be pounded and not sliced

  2. Sade May 18, 2016 at 8:18 am - Reply

    I like the way you ignore over sabi people on this blog. I don’t know why they are here in the first when they know how to cook.
    Looking at this from another level, you need people like this to propel you to destination of glory in life.
    Keep on with your good work.
    God bless.

  3. ada March 28, 2016 at 4:29 am - Reply

    Hello, wts d difference btw me buying ur cook book nd me following ur recipe here. Pls highlight. Thanks

  4. Debbie March 25, 2016 at 9:34 pm - Reply

    Is it okay to use cow foot and lamb?

  5. kate February 14, 2016 at 9:16 am - Reply

    Helo pls wat if I want to add ugu how do I cook it?

  6. Ruth Enobong Jackson Salami February 14, 2016 at 6:50 am - Reply

    Am from Akwa Ibom the palm oil should be the last thing u add

  7. Amy January 22, 2016 at 2:35 am - Reply

    Thanks a lot for your teachings, it’s been amazing learning.

  8. Di July 7, 2015 at 12:17 pm - Reply

    Can pregnant women eat okazi soup. A bit confuse .

  9. Olu June 29, 2015 at 1:48 pm - Reply

    Awesome blog! Please dunno where to find african “ingredients” in ottawa or gatineau! help! Lol

    • 9jafoodie
      9jafoodie June 29, 2015 at 8:39 pm - Reply

      Hello Olu.. there should be a local Nigerian store… google maybe? I found this store on google : Mugena African Caribbean.

  10. Tee June 12, 2015 at 4:27 pm - Reply

    I really like your blog, well done!
    You mentioned you could use dried leaves for this as well. How do you go about this (soak in hot water first)?

    • 9jafoodie
      9jafoodie June 13, 2015 at 6:16 am - Reply

      You are welcome. No, you do not have to soak them. Just add into the soup after pounding (blending).

  11. phina May 29, 2015 at 6:06 am - Reply

    Wow…I have always loved this soup then in nigeria. In a situation I don’t have okazi,what can I use? Is spinach alone ok?

    • 9jafoodie
      9jafoodie May 30, 2015 at 2:47 pm - Reply

      The leaves make the soup, Afang leaf is very essential. You might be able to find dried leaves at your local African food store.

  12. kiki May 15, 2015 at 7:51 am - Reply

    I love ur blog. I turned out awesome

  13. mary February 6, 2015 at 11:04 am - Reply

    Hello pple! Afang soup is prepared with just water leaf. If okazi is mixed with ugu it then becomes Edikaikong (vegetable soup). Thank you.

  14. afy November 28, 2014 at 9:17 am - Reply

    @koko don’t say so , u can prepare it with either ugu or water leaf , always try new things don’t dwell only on research works or books as u have seen dis recipe try it and see.

  15. koko October 24, 2014 at 3:28 am - Reply

    sry to say this, pls always try to make ur research, before any write up. We don’t cook afang soup with ugu. Afang is cooked with waterleaf. Edikag ekong soup is mixture of ugu and waterleaf.

    • Blessing November 28, 2014 at 9:28 am - Reply

      Thanks very much @ Koko for this clarification.

  16. Jennifer September 29, 2014 at 6:36 am - Reply

    Hi, for a pregnant woman, doesn’t all this boiling of vegetables reduce its nutritional content and defeat the purpose?

    • 9jafoodie
      9jafoodie October 3, 2014 at 7:57 am - Reply

      overcooking vegetables definitely reduces the nutritional value.

  17. Uchec Favour September 12, 2014 at 3:43 pm - Reply

    I Wuld surely try it

  18. IY August 28, 2014 at 7:30 pm - Reply

    Pls what is d English name of d afang leave.. used to enjoy it alot back then…. pls help a salivating sister

    • 9jafoodie
      9jafoodie August 28, 2014 at 7:55 pm - Reply

      Not sure about the English name. Botanical name is Gnetum africanum

  19. helen August 28, 2014 at 6:59 pm - Reply

    Pls how can I get the afang leave here in ltaly and what is the name in English

    • 9jafoodie
      9jafoodie August 28, 2014 at 7:55 pm - Reply

      maybe check your local African food store? Botanically it’s called Gnetum africanum

  20. Adesser Chinyere Ise-Oko August 28, 2014 at 2:53 pm - Reply

    Wow! Am really salivating here!!!

  21. Kate August 4, 2014 at 2:34 am - Reply

    Nice soup! Tried it dis weeknd pstweeknd…Hubby cudnt eat enuf of the soup!

  22. Eno-obong June 22, 2014 at 5:46 pm - Reply

    Nice recipe… But I’m akwa ibom… The best way is to never add d palm oil till your done… It should be d last thing after adding ur periwinkle… It give d oil d fresh soupy taste…. But I still luv ur oda recipes @9jafoodie…. Did I mention I’m from akwa ibom state, Oron precisely…. Btw y’all should try her banga recipe its AMAZING

  23. Yinkasma April 13, 2013 at 3:21 pm - Reply

    Thanks for another great recipe. My husband says it’s better than the Calabar restaurant nearby!

    • 9jafoodie
      9jafoodie April 19, 2013 at 10:10 pm - Reply

      hA!!! That is so so refreshing to hear..THANK HIM FOR US!!

  24. shaba April 11, 2013 at 7:33 am - Reply

    i’m a bit confused. is it the same pepper i added in step one that i add with the cray fish etc? or is it fresh peppers blended?

  25. Sonia March 26, 2013 at 11:14 pm - Reply

    Is there a substitute for the afang if i cant find it in Canada.

  26. Anonymous March 21, 2013 at 7:22 am - Reply

    I love this site cos you are not looking to make money out of it, just helping those that want to add a little spice to their cooking.

  27. stella February 4, 2013 at 7:55 am - Reply

    If Afang is the same thing as Ukazi, does it not mean this is Ofe -Owerri soup as well? So how come there is no need for cocoyam in this one, as i saw in your Onugbu post that cocoyam was used..

    • imaobong March 25, 2016 at 5:37 pm - Reply

      Afang soup is native to Cross River and Akwa Ibom states and we dont add cocoyam. Its strictly afang and water leaf. So it isnt ofe owerri

  28. olayinka January 31, 2013 at 5:38 am - Reply

    pls what is the spinach der, or another name its called so i can look for it in the market… thanks

    • 9jafoodie
      9jafoodie February 2, 2013 at 6:55 am - Reply

      You can actually use water leave if you have access to it or Ugu

  29. Name (required) January 31, 2013 at 5:37 am - Reply

    pls can you give anoda name for the spinach or the yourba name so i can look for it n the market

  30. Ruky December 31, 2012 at 10:40 am - Reply

    *sorry for the mix up

  31. Ruky December 31, 2012 at 10:31 am - Reply

    Hello fwnds.I jst tried out this soup and it can out extra nice.Everybody in my family is going back to the pot for some extra*winks*Thanks a lot and keep up the good work.Cheers
    back for extra.Thanks so very much and keep up the good work.

    • 9jafoodie
      9jafoodie January 1, 2013 at 10:26 am - Reply

      That is awesome to hear.. happy cooking.

  32. Ruky December 31, 2012 at 10:27 am - Reply

    Hello fwnds.I jst tried out this soup and it can out extra nice.Everybody in my family is going back for extra.Thanks so very much and keep up the good work.

  33. bukolaabike December 3, 2012 at 6:07 am - Reply

    how does afang leave look like? does it have yoruba name?

    • 9jafoodie
      9jafoodie December 5, 2012 at 3:39 pm - Reply

      I am not certain of the Yoruba name, it is also called Ukazi though.

  34. Natural Nigerian November 30, 2012 at 9:42 am - Reply

    This is like my best soup ever! I lived in Akwa Ibom for a year and those guys know how to burn!

    • Quads November 30, 2012 at 4:05 pm - Reply

      Lol @ burn. My fiance is from Akwa Ibom and can he cook!! intially I used to feel bad that I couldnt make bad ass afang like he does but know now no time, i just chow down 🙂

    • 9jafoodie
      9jafoodie December 5, 2012 at 3:54 pm - Reply

      lol… i agree

  35. fitzfrankses7 November 24, 2012 at 12:41 am - Reply

    Thought twas water leaves as opposed to spinach

  36. Myne Whitman (@Myne_Whitman) November 18, 2012 at 1:04 am - Reply

    I bought some Ukazi that I never used. Will try this recipe when I’m ready 🙂

  37. a-9ja-great November 14, 2012 at 6:13 am - Reply

    Hmmmmm.I’ve always known you were wicked.Chai!

  38. chic therapy November 13, 2012 at 10:05 am - Reply

    Afang leave is the same as ukazi, abi?

  39. chic therapy November 13, 2012 at 10:03 am - Reply

    omg!This looks so good. *now feeling hunger pangs.

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