Name: Afang Soup
Yield: Serves 4:
Cuisine: Nigerian
Ingredients: 650 g / 23 oz waterleaf; 1 tsp salt; 250 ml / 8.5 fl oz palm oil; 20 g / 0.7 oz crayfish; 6 yellow ata rodo (Scotch bonnet) peppers; 260 g / 9 oz stockfish head; 2 stock cubes; 50 g / 1.8 oz okazi leaf (ground); 20 g / 0.7 oz dry fish; 200 g / 7 oz shelled periwinkles; 1 medium-sized onion; 100 g / 3.5 oz ponmo; 1 kg / 2.2 lb goat meat

Preparation info

Serves
4
:

Difficulty
Easy

Appears in

The Orishirishi Cookbook

By Tola Akerele

Published 2020

About

Afang is a big favourite—loved and enjoyed across all cultures in Nigeria. There is an unspoken rule that if you taste afang and don’t like it, you should try one prepared by a native because that was not the ‘right’ one.

Origin: Afang soup is a popular dish of the Efiks of Cross River State and the Ibibios of Akwa-Ibom State; both in southern Nigeria. Its leafiness is derived from a combination of waterleaf and afang leaves; a combination known for its nutritional and medici