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
Ingredient
- 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)
- Â Salt to taste
- Crayfish powder (3 tablespoons)
- Maggi (2 cubes)
Direction
- 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.
- Add the vegetables. Do not stir. Simmer uncovered for 3 minutes and remove from heat immediately.
Serve with your choice of Fufu, Garri or Semolina. Enjoy!
Afang Soup – Nigerian Soup
Thanks for sharing
Must the afang leaf be pounded and not sliced
You can slice it really fine
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.
Hahhah.. my dear, very well said.
Hello, wts d difference btw me buying ur cook book nd me following ur recipe here. Pls highlight. Thanks
I believe it is all highlighted in the book page -> https://www.9jafoodie.com/loseitnigerian/ is there anything that is unclear there?
Is it okay to use cow foot and lamb?
sure!
Helo pls wat if I want to add ugu how do I cook it?
How do you mean?
Am from Akwa Ibom the palm oil should be the last thing u add
Thanks a lot for your teachings, it’s been amazing learning.
Awesome! thank you
Can pregnant women eat okazi soup. A bit confuse .
What have you heard?
Awesome blog! Please dunno where to find african “ingredients” in ottawa or gatineau! help! Lol
Hello Olu.. there should be a local Nigerian store… google maybe? I found this store on google : Mugena African Caribbean.
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)?
You are welcome. No, you do not have to soak them. Just add into the soup after pounding (blending).
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?
The leaves make the soup, Afang leaf is very essential. You might be able to find dried leaves at your local African food store.
I love ur blog. I turned out awesome
great! thanks for the feedback
Hello pple! Afang soup is prepared with just water leaf. If okazi is mixed with ugu it then becomes Edikaikong (vegetable soup). Thank you.
@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.
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.
Thanks very much @ Koko for this clarification.
Hi, for a pregnant woman, doesn’t all this boiling of vegetables reduce its nutritional content and defeat the purpose?
overcooking vegetables definitely reduces the nutritional value.
I Wuld surely try it
Pls what is d English name of d afang leave.. used to enjoy it alot back then…. pls help a salivating sister
Not sure about the English name. Botanical name is Gnetum africanum
Pls how can I get the afang leave here in ltaly and what is the name in English
maybe check your local African food store? Botanically it’s called Gnetum africanum
Wow! Am really salivating here!!!
:) Great! do try the recipe
Nice soup! Tried it dis weeknd pstweeknd…Hubby cudnt eat enuf of the soup!
Madam Kate… that’s great!
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
Thanks for another great recipe. My husband says it’s better than the Calabar restaurant nearby!
hA!!! That is so so refreshing to hear..THANK HIM FOR US!!
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?
Yes it is.
Is there a substitute for the afang if i cant find it in Canada.
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.
Thank you!!
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..
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
pls what is the spinach der, or another name its called so i can look for it in the market… thanks
You can actually use water leave if you have access to it or Ugu
pls can you give anoda name for the spinach or the yourba name so i can look for it n the market
*sorry for the mix up
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.
That is awesome to hear.. happy cooking.
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.
how does afang leave look like? does it have yoruba name?
I am not certain of the Yoruba name, it is also called Ukazi though.
This is like my best soup ever! I lived in Akwa Ibom for a year and those guys know how to burn!
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 :)
lucky you!!
lol… i agree
Thought twas water leaves as opposed to spinach
I think it’s either or
I bought some Ukazi that I never used. Will try this recipe when I’m ready :)
yei! let us know how it turns out
Hmmmmm.I’ve always known you were wicked.Chai!
lol…. you know I am not
Afang leave is the same as ukazi, abi?
Yes it is
omg!This looks so good. *now feeling hunger pangs.
Pele hen