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Afang Soup is another Nigerian soup native to Cross river state people. Like Edikang ikong (recipe HERE), it is a two vegetable soup. Afang soup is cooked with waterleaves and Okazi leaves. It is nutritious, rich in vegetable and protein.
I have wanted to put this recipe on the blog for a while now but wasn’t able to get Okazi leaves so you can imagine my pleasure when I bumped into Okazi leaves in my local food store! my plans on making efo riro quickly diverted to making Afang soup and my sister did Oliver twist on the soup..lol. Yes Afang soup is that delicious and if you haven’t eaten it before, do so and be the judge yourself. For now, cook with me:
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Ingredients for Afang Soup
3-4 pieces scotch bonnet (rodo)
3-4 maggi cubes
4 cups Okazi leaves
2 cups waterleaves or spinach
1-2 cups Palmoil