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How To Prepare Delicious Afang Soup

How To Prepare Delicious Afang Soup

Afang Soup is popular among the good people of Akwa Ibom and Cross River States. It is largely vegetables dominated soup and very nutritious. Afang soup does not require cooking with a large quality of water which would make it a wee bit tasteless.


1. Sliced Okazi or Afang leaf

2. Water leaf

3. Beef, Kanda and Assorted fish

4. Stock and smoked fish

5. Ground crayfish

6. Cubes of maggi

7. Ground Pepper

8. Salt

9. 4 Tin Milk of palm oil

10. Periwinkle


We are assuming that you have washed your water leaf, sliced Okazi/Afang leaf. Also note that your Okazi should be pounded very well (if you are using Okazi).

Then you must have parboiled your meat, fish with sliced onions, salt and maggi with little water. You must have grinded your pepper and crayfish very well. 

1. Let the parboiled meat, fish, etc. be on fire. If you have dry fish like bonga fish you can add it.

2. Add the palm oil, pepper, crayfish and maggi cubes and stir properly.

3. A few minutes later like 5 minutes, add the Afang leaf or (well ground Okazi leaf). Whichever one you are you are using.

4. Add sliced Water leaves

5. Add the periwinkle and Kanda

6. Immediately the water leaves and okazi leaf have softened and there is little or no water, add salt to your own taste. 5 minutes after you have added this, Afang soup is done.

Content created and supplied by: TheChefKing (via Opera News )

Afang Afang Soup Cross River States Kanda Periwinkle


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