Afang Soup A vegetable soup from Cross River/Akwa Ibom made with afang leaves and waterleaf.

Servings: 8

prep Time: 20 minutes

cook Time: 1 hour

total Time: 1 hour 20 minutes

Calories Per Serving: 361

Ingredients

• Afang leaves (okazi)- 2 oz dried (57g)
• Waterleaf- 2 lbs (907g)
• Palm oil- 1 cup
• Beef, goat meat, or snails- 2 lbs
• Stock fish- 1 medium piece
• Periwinkle (optional)- 1 cup
• Crayfish- 1/2 cup ground
• Seasoning cubes- 3 cubes
• Salt & pepper- to taste

Preparation

1. Cook meat, stockfish, and snails until tender.
2. Add palm oil, crayfish, and seasoning.
3. Add chopped waterleaf and cook until softened.
4. Stir in blended afang leaves and simmer.

Best Swallows for Afang Soup

1. Fufu
2. Pounded Yam
3. Eba (Garri)
4. Wheat Swallow