Afang Soup

A Flavor-Packed Nigerian Classic.

Afang Soup is a flavorful Nigerian dish made with waterleaf, afang (okazi) leaves, assorted proteins, palm oil, and spices—offering a rich, nutritious taste of tradition. Welcome back to the kitchen. Today, we’re diving into the rich and earthy flavors of authentic Afang Soup—a beloved Nigerian delicacy from the Efik and Ibibio people of Southern Nigeria. This soup is hearty, nourishing, and perfect for sharing with family. Whether you’re new to Afang or looking to perfect your method, this guide has everything you need.

Let’s get cooking!

Ingredients You’ll Need

Here’s what you need to prepare a delicious pot of Afang Soup

Waterleaf (fresh and well-washed)
Afang leaves (also called Okazi, sliced thinly and pounded)
Goat meat
Snails (washed thoroughly)
Cow skin (kpomo) – both chopped and whole
Good-quality palm oil (check our recommended brand in the description)
Smoked fish – Ed Jaka (Panla) or smoked catfish
Periwinkles (in shell or shelled, depending on preference)
Ground crayfish
Hot peppers – red and yellow
Seasoning cubes and salt
Oburukpo/Oboko head – soaked and cleaned

Prepping the Vegetables

Prepping the vegetables is the most time-consuming part—but trust me, it’s worth it.

Afang Leaves: Start by plucking, washing, and slicing thinly. You can do this the day before to save time.

Once sliced, air-dry overnight, then pound using a mortar and pestle (or food processor if preferred) until soft and compact.
Waterleaf: Wash thoroughly to remove sand or dirt. Rinse multiple times until water runs clear. After washing, squeeze out excess water and slice thinly.

Pro Tip: For the perfect texture, use 40% Afang leaves and 60% Waterleaf during the rainy season. In dry season, increase Waterleaf to 70% for added moisture.

How to Cook Afang Soup (Step-by-Step)

Start with Your Proteins
In a large pot, add goat meat, seasoning cubes, and pepper. Stir well and let it simmer for 15 minutes to release its juices.
Add Additional Proteins
Now add snails, cow skin, soaked Oboko, and crayfish. Add water and allow it to cook.
Add Smoked Fish
If using a very dry smoked fish like Ed Jaka, add it early so it softens well. If your fish is softer, add later (more on this below).
Add Half of the Palm Oil
This first addition of oil helps everything come together. Taste and adjust seasoning as needed.
7 Minutes In
If using a soft fish, now’s the time to add it, along with the palm oil. Let everything cook for another 7 minutes.
Add Waterleaf and Periwinkle
Stir gently to avoid activating the sliminess. Cover and steam for 3 minutes.
Add the Pounded Afang
Sprinkle in the pounded Afang leaves and remaining palm oil. Stir lightly and cook for just 1 more minute—Afang should not be overcooked.

And Just Like That… It’s Ready!

Your kitchen should be smelling absolutely divine by now.
Serve hot with Fufu, Garri, Semovita, or Pounded Yam—Afang soup is a versatile companion to all your favorite Nigerian swallows.

Storage & Reheating Tips

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Keeps well in the freezer for up to 2 months.
Reheat gently on the stovetop over medium heat. Add a little water if too thick.

Frequently Asked Questions (FAQs)

Can I use frozen vegetables instead of fresh?

Fresh ingredients give the best flavor, but you can use frozen Afang or Waterleaf if that’s what’s available. Just thaw completely and squeeze out excess water before cooking.

What can I use if I can’t find Waterleaf?

Spinach is a common substitute for Waterleaf. You can also use lamb’s lettuce or shredded kale, but keep in mind the taste and texture will slightly differ.

Can I make Afang Soup without periwinkles?

Yes, you can skip periwinkles if they’re unavailable. To retain depth of flavor, you can increase the quantity of snail, smoked fish, or crayfish.

How do I prevent Afang Soup from being too slimy?

Cut waterleaf finely and avoid over-stirring. You can rinse waterleaf lightly like bitter leaf before cooking to reduce sliminess.

Is it okay to use ground Okazi instead of pounding it?

Yes, if pounding isn’t an option, you can blend Okazi leaves in a dry mill. Just don’t over-blend—pulse a few times to maintain texture.

Can I make Afang Soup vegetarian or vegan?

Absolutely! Replace the meats and fish with mushrooms, tofu, or other plant-based proteins, and use vegetarian seasoning cubes.

How long does Afang Soup last in the fridge?

It can last up to 5 days in the refrigerator when stored in an airtight container, and up to 2 months in the freezer. Reheat gently and stir occasionally.

Final Thoughts

Thank you so much for stopping by my kitchen today! Afang Soup is one of those timeless dishes that warms the heart and brings everyone around the table. I hope this recipe makes it just as special for you and your loved ones as it is for mine.

If you give it a try, I’d really love to hear from you. Please rate the recipe using the stars below and share your thoughts in the comments section — it truly means a lot to me and helps others who are cooking this for the first time.

Did you add a personal twist? Have a question or a tip? Don’t hold back — I read and appreciate every single comment.

Until next time, happy cooking!