Afang Soup

Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare ), and an assorted selection of smoked fish, stock fish, meat and crayfish. Served with fufu, gari, or pounded yam, it is a truly delicious authentic African food.

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It is a must in all ceremonies like child's birth, weddings, even funerals.

The appearance of the afang soup might be a little threatening to new comers, but it is a very delicious soup and I am saying this from experience.

In the past, the afang leaves were only collected from the forest but in Nigeria, we now grow them even in our backyards.

The afang leaves (Gnetum africana )can also be eaten raw as prepared by the Igbos in their popular African Salad "Ugba". The people of the republic of Congo also consume the afang leaves which they call "Mfumbwa".

Afang leaf is so named by the Efiks and Ibibios, Igbos call it "ukazi", "Eru" by the Cameroonians and "koko" in Congo.

The other leaf used in the afang soup is the water leaf or fame flower (Talinum triangulare ) which is found in many countries in West Africa, Central African, some southern parts of USA but mostly cultivated in Cameroon and Nigeria.