Subscribe on YouTube

Nigerian Afang Soup Recipe


Afang - SOUP - Nigerian - food - 9jafoodie - best - utazi - delicious - recipe - 9jafoodie

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!

utazi - leaf - Afang - soup - vegetable - ibibio - soup - efic - nigerian - soup - how - recipe - best - sweet - traditional - local

Afang Soup – Nigerian Soup

How to Make Ayamase (Ofada Stew/Sauce)

Ofada Rice Ayamase Nigerian Food

Nigerian Ayamase sauce AKA Ofada Sauce/Stew

 Nigerian Ayamase / Ofada Stew Recipe

Funny enough, the Ofada sauce got it name from the local rice it is usually served with (Ofada rice), the sauce itself is called Ayamase . The pairing is however so perfect that when people talk about ofada rice they automatically associate it with the ayamase stew. First time I tried Ofada sauce was in 2003 at that time it was the best thing I had tasted.

After several trials and tribulations and speaking to loads of people in Nigerian local food industry, here is a complete recipe of how Ayamase is prepared. As with many Nigerian dishes, recipes often vary but the common premise is the same. Ayamase is made with green peppers, hot, contains several cow parts, palm oil is bleached and the star of the dish is Iru (LOCUST BEANS).

You can choose to serve the sauce with regular rice but the local Ofada rice definitely adds something to the dish.


  • 5 large green bell peppers  (Green Tatashe)
  • 1 large red onion (Albasa) (Divided)- Thinly chop half
  • 3 Scotch Bonnet peppers  (Ata Rodo )
  • 1 cup each –  boiled Goat meat, shaki and Ponmon  (chopped into small pieces)
  • 4 boiled eggs – optional
  • 6 Tablespoons locust beans (Iru) (Divided)
  • 1 1/2 cups palm oil*
  • 3 cubes maggi
  • Salt to taste

Ayamase Ofade stew ingredients


  • In a blender, combine the peppers, half locust beans and half onion. Blend until almost smooth
  • Pour the blended pepper mix into a strainer (ase)  and let excess water drain out

Ayamase Ofada stew 1

Ayamase ofada stew 2

Some choose to parboil the pepper mixture to remove excess water, this is an unnecessary step as you can achieve the same goal by simply straining.

  • Set another large pot with a tight fitting lead on medium heat, add in the palm oil. Bleach the oil for 5-10 minutes. Just until the oil changes to a lighter color

It will definitely get smoky, leave the pot covered throughout the bleaching process. If you have a backyard or balcony, gently take the pot out when the oil is bleached. Open the pot and leave outside until all the smoke is gone. If you cant take the pot outside, turn off the heat, open the pot slightly and leave to rest until all the smoke is gone.

  • Return the oil to high heat, add in the chopped onion and left over locust beans. fry until the onion is a bit golden

Ayamase ofada stew 3

  • Add in the parboiled meat and fry until lightly browned (Stir often so the meat doesn’t stick or burn)

Ayamase ofada stew 4

Ayamase ofada stew 5

  • Add in the pepper mix, eggs,  salt and maggi. Stir to combine

Ayamase ofada stew 6

  • Decrease the heat to low-medium, cook the sauce until oil floats to the top (45 minutes to 1 hour depending on your stove)

Ayamase Ofada stew 7

  • Remove and discard the excess oil before serving, the point of using lots of oil is to help the sauce fry. Enjoy!

DSC01938Serve sauce on Ofada or regular rice.

Coconut Fried Rice

Nigerian Coconut rice _9jafoodie1Shrimp Coconut Fried rice with Plantains
This is my fool proof coconut fried rice recipe, the secret to good fried rice is to make sure the prepared rice is completely cool before mixing it into the stir fried vegetables.

Video Recipe



  • Coconut milk – 2 cups
  • water – 2 cups
  • Rice – 4 cups
  • Maggi – 4 cubes
  • Salt- To taste
  • Curry and thyme  – 1 teaspoon each
  • Bay Leaves – 2
  • Pepper flakes – 1 tablespoon
  • Thyme – another 1 teaspoon
  •  Oil – 4 Tablespoons
  • Onion (chopped) – 1/2 medium
  •  Mixed vegetables – 2 cups
  • Shrimps (optional) – 2 cups



  • Place a pot on medium heat, add in the coconut milk, water, salt, curry, thyme , bayleaves and 2 maggi cubes. Combine. Cover the pot  until the mixture comes to a rolling boil
  • Add in washed rice. Simmer on low-medium heat until rice is cooked and there is no more liquid in the rice (25 minutes) . Set aside to cool completely
  • In a large skillet, heat up the oil. Add in the chopped onions, shrimps, pepper flakes, thyme , maggi and mixed vegetable. Stir fry for 2- 3 minutes . Taste and adjust for seasoning
  • Stir in already cooked rice. Combine.  Taste and adjust for seasoning. Stirfry for another 1-2 minutes

Serve with Fish and Plantain



  1. Debbie Famurewa May 22, 2016 at 2:53 pm - Reply

    am quite surprised, are u saying that we can eat all this food and loose weight? puff puff? fried things? i want to start my weight loss program, but i dont know what kind of foods to eat, would like to see good results tho

    • Bode May 22, 2016 at 5:26 pm - Reply

      I believe not all the recipes on this site are weight loss conducive. You can visit for weight loss specific recipes.

    • 9jafoodie
      9jafoodie May 22, 2016 at 8:47 pm - Reply

      No, I am not saying you can eat “unhealthy” and lose weight. There is a section on this blog called health and diet where you will find strictly healthy recipes. you can also check out my cookbook Lose It Nigerian

  2. Ngozi June 12, 2015 at 5:18 am - Reply

    Hi my name is Ngozi really love to know more on how to prepare a diet food table, please i really need ur help. thanks.

  3. toyosi April 7, 2015 at 7:39 am - Reply

    hi my name is toyosi i really love your blog nd am desprately inneed of a diet food table can u pls help me out

  4. laura February 13, 2015 at 8:12 pm - Reply

    hello my name is laura, i wanted to say that i really love your blog ;it’s awesome.I wanted o know if you made the vids u posted. If so could i possibly post it on my blog? and of course mention that i got it from you. i j started up a blog.It’s meant 2 be African centered, and i would rlly love 2 have a lot of info on it. thank you very for ready. have a beautiful day.

    Sincierly yours laura

  5. Madam Kofoworola December 22, 2014 at 8:37 am - Reply

    I love the ogbono and the asaro(yam porridge) it’s been so long I tasted yam. Am craving for this meal seriouslyn

  6. Chef Priscilla Umeda August 28, 2014 at 9:12 am - Reply

    loving all Nigerians involved in cooking…together let’s showcase naija foods to the world!

Join the discussion!

Join Our Newsletter Today!

Send this to a friend