Afang Soup (Nigeria) Recipe

Afang Soup (Nigeria) Recipe Introduction Afang Soup is a beloved traditional dish from southeastern Nigeria, particularly popular among the Efik and Ibibio people. Known for its rich, earthy flavors and packed with nutritious greens, this soup is made with Afang leaves (wild spinach) and waterleaf, which together create a distinct, hearty taste. Afang Soup is often served with fufu, pounded yam, or rice, making it a satisfying meal for any occasion. Ingredients Afang leaves (or substitute with spinach) – 200g (finely sliced) Waterleaf – 200g (finely chopped) Palm oil – ½ cup Beef or goat meat – 300g Kanda (cow skin) – 100g, diced Smoked fish – 1, flaked Ground crayfish – 2 tbsp Periwinkle (optional) – ½ cup Onions – 1 small, chopped Scotch bonnet pepper – 2-3, chopped (to taste) Seasoning cubes – 2 Salt – to taste Instructions