1 Delicious Nigerian Afang Soup Recipe

1 Delicious Nigerian Afang Soup Recipe. pinit View Gallery 1 photo

1 Delicious Nigerian Afang Soup Recipe.
Craving an explosion of flavor and texture? Look no further than Nigerian Afang Soup! This hearty dish is a symphony for your senses, featuring tender meats, succulent seafood, and a unique blend of leafy greens simmered in a rich palm oil broth. Each bite is a journey—earthy afang leaves mingle with the subtle heat of peppers, all balanced by the savory depth of seafood and aromatic spices. Afang Soup is an adventure waiting to tantalize your taste buds.

1 Delicious Nigerian Afang Soup Recipe

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins
Servings: 4


1 Delicious Nigerian Afang Soup Recipe.
Embark on a culinary adventure to West Africa with Nigerian Afang Soup, a dish that bursts with vibrant flavors and a unique blend of textures. This hearty and comforting soup is a staple in many Nigerian households, and for good reason. It's a symphony of savory, earthy, and slightly spicy notes, guaranteed to tantalize your taste buds.

The foundation of Afang Soup lies in the protein and the flavorful broth it creates. Traditionally, a variety of meats are used, often including a combination of tougher cuts like beef or tripe, and softer options like chicken or goat. Offal meats (organ meats) can also be included, but are sometimes boiled separately to remove any strong flavors or blood.

Palm oil adds a vibrant red color and a rich, slightly nutty flavor to the soup. This essential ingredient is a staple in West African cuisine and contributes significantly to the signature taste of Afang Soup.

The heart and soul of Afang Soup lie in the afang leaves (also known as okazi leaves). These unique green leaves provide the soup with its characteristic earthy flavor and slightly mucilaginous texture. Afang leaves are typically soaked and then blended or pounded using a mortar and pestle to a desired consistency.

While afang leaves and palm oil are the stars, other ingredients contribute to the overall flavor profile. Water leaves, with their mild spinach-like taste, add a textural contrast. Smoked fish and seafood, like crayfish and prawns, introduce umami depth and a hint of smokiness. A vibrant blend of peppers adds a subtle heat, while crayfish seasoning and other spices like bouillon cubes round out the flavor profile.

The beauty of Afang Soup lies in its relative simplicity. Here's a breakdown of the key steps:
1. Boiling the Meats: Start by boiling tougher meats in water seasoned with salt, Knorr cubes, and your preferred spices. Onions are optional, but some recipes omit them altogether. Offal meats can be boiled separately if needed.
2. Preparing the Leaves: While the meats simmer, clean and prepare the leaves. Soak water leaves to remove dirt, and soak or parboil afang leaves to soften them. Traditionally, afang leaves are then blended or pounded for a smoother texture.
3. Enhancing the Stock: Once the meats are cooked, you'll have a flavorful broth. Add crayfish, blended peppers, smoked fish, and any additional seafood. Let it simmer to infuse the broth with their unique flavors.
4. Incorporating the Greens: Now comes the magic. Stir in the washed water leaves and simmer briefly. Next, add the palm oil and cook for a few minutes.
5. The Final Touches: This is where the afang leaves take center stage. Add the blended or pounded afang leaves, simmering until they reach your desired tenderness. Season to taste with salt or additional spices, if needed.
6. Rest and Serve: Turn off the heat and let the soup simmer for a few more minutes, using the residual heat. Your Afang Soup is ready to be served!

Afang Soup is a versatile dish that can be enjoyed on its own or paired with various accompaniments. Traditionally, it's served with fufu (a staple West African dish made from starchy vegetables), pounded yam, or even rice. It can be a satisfying main course for lunch or dinner, or a hearty starter for a larger gathering.

Nigerian Afang Soup is an invitation to explore the vibrant flavors of West Africa. It's a dish that is both comforting and exciting, with its unique combination of textures and tastes. So, gather your ingredients, light the stove, and embark on a delicious culinary journey. Each spoonful of Afang Soup is a testament to the rich culinary heritage of Nigeria.



  1. Start by boiling tougher meats, like beef or tripe, on high heat.
  2. Offal meats (organ meats) can be boiled separately if they are heavily bloodstained.
  3. Season the boiling water with salt, Knorr chicken cubes, and any additional seasonings you prefer.
  4. Onions are optional, but some traditional Afang soup recipes skip them altogether.
  5. Once the tougher meats are nearly tender, add the smoked fish and continue boiling until everything is very soft.
  6. While the meats simmer, clean and prep the leaves.
  7. Wash and slice water leaves to remove all dirt.
  8. Wash and soak okazi and afang leaves in hot water for 2 minutes to soften them.
  9. Blend the okazi and afang leaves with a little water to your desired consistency.
  10. Alternatively, you can pound or grind them using a mortar and pestle.
  11. Soak the smoked catfish in hot water, clean it thoroughly, and shred it. Set it aside.
  12. Once the meats and smoked fish are fully cooked, you should have about 1-2 cups of flavorful stock remaining.
  13. Reduce the heat to medium and add crayfish, blended pepper, smoked prawns, the shredded smoked catfish, Maggi crayfish seasoning, and periwinkles (if using).
  14. Let this simmer for 3–5 minutes.
  15. Now, add the washed water leaves, stir them in, and simmer for 2-3 minutes.
  16. Water leaves have a high water content, so don't add too much; they will wilt naturally in the soup.
  17. Next, add the palm oil and stir to combine.
  18. Let it cook for another 3 minutes.
  19. Add the blended okazi/afang leaves, stir well, and simmer for 5 minutes, or until the leaves reach your desired tenderness.
  20. Taste the soup for seasoning and adjust with salt or additional spices if needed.
  21. Turn off the heat and let the Afang Soup simmer for another minute or two using the residual heat.
  22. Your delicious and flavorful Afang Soup is now ready to serve!
Keywords: Calabar afang soup, Nigerian afang soup ingredients, how to cook afang soup in akwa ibom, step by step on how to cook afang soup,

Did you make this recipe?

Tag @tastytalestribe on Instagram so we can see all your recipes

Pin this recipe and share it with your followers

File under

Leave a Comment

Your email address will not be published. Required fields are marked *

error: Content is protected !!