Total time
65 mins
Prep
20 mins
Cook
45 mins
Per head
£7.89
Difficulty
Hard
A rich, leafy Nigerian vegetable soup made with okazi and water leaves. Native to the Efik and Ibibio people of Akwa Ibom and Cross River states, and loved across Nigeria.
Did you know?
Afang soup takes its name from the okazi leaf, a wild plant with a slightly bitter, earthy flavour that grows across West and Central Africa. It is one of the most celebrated dishes of the Efik and Ibibio peoples, traditionally served at weddings, festivals and important gatherings.
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Ingredients
- 250g assorted meat
- 200g okazi leaf (afang leaf)
- 250g water leaf
- 100ml palm oil
- 15g crayfish
- 1 maggi cube
- 1 scotch bonnet
- 1 onion
- 1 pinch salt
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Afang Soup
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