Afang Soup Recipe

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.

It is a must in many ceremonies in the Igbo, Effik and Ibbibio speaking parts of Southern Nigeria, including during weddings, christening of newborn babies or even  at funerals.

The main feature that brings the unique taste of Afang soup is the use of the Okazi or Afang leaf. Afang leaves (Gnetum africana ) can also be eaten raw as prepared by the Igbos in the 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, while the Igbos call it "ukazi", "Eru" by the Cameroonians and "koko" in Congo. No wonder this soup is also called Okazi soup.

This highly rated traditional Nigerian stew is cooked in different ways, like most African stews. 

The appearance of afang soup might be a little threatening to new comers, but it is a really delicious and nutritious soup. In the past, the afang leaves were only collected from the forest but in Nigeria, they are now grown in local farms and at home gardens.

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.

Afang soup

Servings: 6

Prep Time: 40min

Cooking Time: 40min


  • 1.5 kg of Okazi or Afang leaves ( Gnetum africana )
  • 1 kg of edible Water leaves (Talinum triangulare )
  • Half litre of Palm oil
  • 2 medium sized dry fish
  • 6-8 table spoons full of Crayfish
  • 2 knorr Cubes
  • 1.5 Kg of assorted Meat – ( goat meat, cow leg or cow tail)
  • 1 medium size finely chopped onions
  • 5-7 table spoons of grounded Fresh red pepper
  • 1 - 2 medium cups of Periwinkle (with shell removed )
  • stockfish head
  • snails, clam - optional
  • salt to taste


Take off the fresh Afang leaves from the stem and wash and dry them in the sun. While these are drying,  do same for the water leaves but no drying them out but slice them. Once Afang leaves are dry, chop finely and set aside.

Wash assorted meat, snails and clams. Snails must be washed with alum and salt to take off the slime. Season meat, stockfish head, snails, and clams, with onions, pepper, and salt then, set aside in separate bowls

Transfer the cow leg / tail into a pot with 1 .5 litres of water to cover the meat and place on stove. Cook for about 20 minutes with no salt until it is nearly soft.

Now transfer already seasoned goat meat and stock fish and prepared snails and clams if using in the pot with the cow tail and cook for another 20-30 minutes or until meat is soft and tender

While meat and fish are cooking, transfer the sliced afang leaves into a mortar and pound with pestle into a paste. The afang leaves are a little tougher than other vegetable leaves so might take at least 10 minutes of constant pounding. Turn the pounded afang leaves into a bowl and set aside

When meat is cooked, add palm oil, knorr cubes, crayfish, dry fish and periwinkle, to meat stock, stir with cooking spoon and allow to boil till oil blends with the stock. That should take about 8mins.

Stir in the water leaves, cover the pot with the lid and allow to steam for about 2 mins, then add the Afang leaves, stir and cover the pot. Allow to simmer for about 5 minutes and turn off the heat then, serve with fufu, Pounded yam or garri.

Recipe provided by

Nutritional Value of Afang Soup

The Afang leaf itself serves as a dietary fiber which helps in proper digestion. It gives a bulk feeling, vital for a good weight control diet. It also contains Vitamin A (from the palm oil used), Vitamin E, C and potassium, iron and calcium. 

These are essential ingredients for good eye site, fresh and youthful skin, strong bones, good heart function and general good health and immunity.

This soup, like all other African food soups, is highly nutritious, since it contains a copious blend of vegetables, fish and or meat, along with needed lipids, minerals and vitamins.

Afang Soup Recipe. Share Yours Here

Do you have a great or special recipe for afang or okazi soup? Our readers would be very pleased to try your way of cooking this very rich and nutritious Nigerian vegetable soup. You can had pictures or videos and your name to it and share it here!

[ ? ]

Upload 1-4 Pictures or Graphics (optional)[ ? ]


Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.

(You can preview and edit on the next page)

Want regular update on African cuisines and food recipes? What about unique health information regarding these foods - what to eat and avoid to keep healthy from the list of African recipes available? 

Fill in the form below to subscribe to our Newsletter - AfricanFoods Weekly?

Worried about spamming? We are too. We will never ever give or pass on your information to anyone else. We will only use your email address to send you your copy of our weekly newsletter. We do have a zero tolerance to spam. We subscribe to a very strict policy on the handling and use of information we gather on this site! See our privacy policy

Follow us on social media:

Get Our Weekly Newsletter. Subscribe Today. It's FREE.

Subscribe to African Foods Weekly

Get African food recipes, cooking tips, and healthy eating info delivered to your inbox every week. Simply fill in your email below and click SUBSCRIBE.

(Your information will not be shared)

New! Comments

Have your say about what you just read! Leave me a comment in the box below.