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Pronounced ah-fan, afang soup is indigenous to the Efik, Ibibio and Oron people of Southern Nigeria.  Afang soup is a healthy soup infused with vegetables and ample protein. Learn to make afang soup with these simple steps.


  • Afang leaves (chopped and blended)
  • Water leaves (chopped)
  • Protein of your choice (beef, chicken, shrimps, fish… the more the merrier)
  • Crayfish (ground)
  • 5 to 10 fresh yellow peppers
  • Seasoning (salt, seasoning cubes)
  • Onions (chopped)
  • Palm oil
  • Ground pepper (optional)
Meat, snails and clams for Afang soup preparation.


Part 1 (Preparation)

  1. Wash and season (with salt, ground pepper, seasoning cubes and onions) your protein to taste; put it in a pot to boil.
  2. Wash the chopped water leaves.
  3. Grind or blend the yellow peppers.
  4. If you have fish and shrimps, rinse and shred them.

Part 2 (Coming Together)

  1. When your protein is cooked, add your ground yellow peppers, crayfish, fish and shrimps to the pot. Stir and allow to boil for 3 minutes.
  2. Add the washed water leaves to the pot. Stir and allow it to boil for 5 to 7 minutes (because water leaves have a lot of water in them, they will release water into the pot as they boil).
  3. Add two cooking spoonfuls of palm oil. Allow to simmer for 3 minutes and then stir.
  4. Add the ground afang leaves. Stir and allow to boil for 2 minutes.
Afang Soup
Afang soup can be eaten with a range of ‘swallows’ (eba, semolina) but is best enjoyed with fufu.

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This article was first published on 18th December 2018


Ibiene loves poetry and good books. She is the author of a collection of poems and short stories, 'Loving Gladys' (2020).

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