Afang soup is a staple in many homes across southern Nigeria, especially among the Efik and Ibibio people of Cross River and Akwa Ibom states. It is a dish that combines two different types of vegetables to create a rich, hearty, and memorable meal. What makes Afang soup stand out is not just the ingredients, but the careful steps that go into its preparation. It is the kind of dish that is made with intention. Every part of the process has its role, and nothing is rushed.
The first step is usually a trip to the market. Freshness matters. The afang leaf, which is also called okazi, is tougher and darker, while the waterleaf is softer and full of moisture. Together, they balance each other. The afang leaf is sliced thinly, often by hand, and sometimes pounded slightly to soften it. Waterleaf is easier to prepare but can be messy because of how wet it gets when chopped. Local markets often have women who specialise in slicing these leaves just right, and in some homes, this task becomes a whole event with everyone lending a hand.
Back in the kitchen, the meats go in first. Afang soup is known for being rich in protein. Beef, goat meat, cow skin, and stockfish are common. Some people also add periwinkle, snail, or smoked fish for more flavour. These proteins are boiled with onions, seasoning cubes, salt, and sometimes local spices like crayfish. While the meat cooks, the kitchen fills with the kind of aroma that lets neighbours know something good is coming.
Once the meat is soft and the stock is rich, palm oil is added to the pot. Then the waterleaf goes in. It cooks down quickly and releases water into the soup. After a few minutes, the sliced afang leaf is added. This leaf needs more time to soften, so the pot is left to simmer slowly. The combination of palm oil, crayfish, meat, and vegetables forms a thick, dark-green mixture that is full of flavour. Some cooks like to add a small amount of ground pepper to bring heat, while others rely on the natural taste of the ingredients to shine.
Afang soup is usually served with a swallow. This could be eba, pounded yam, fufu, or semovita, depending on what is available. In many homes, afang soup is not an everyday dish. It is made for weekends, family visits, or celebrations. It holds a special place at weddings and traditional ceremonies, especially in Efik and Ibibio communities. It is a dish that speaks of home, of togetherness, and of cultural pride.
Even today, with fast food and ready-made meals becoming more common, afang soup still holds its ground. Some families freeze portions in bowls so it is ready to eat during busy weeks. Others still insist on making it fresh, from scratch, every single time. No matter how it is served, the taste of afang soup always brings back memories. It reminds people of who they are and where they come from.
