Afang soup just like edikanikong soup, is one of the major soups eaten amongst the Calabar and Akwa Ibom people of Nigeria. The soup is very rich and contains lots of ingredients which is what the Calabar style and Akwa Ibomaits are known for.

Both soups are almost prepared the same way and use the same ingredients except for “afang” leaves when preparing afang soup, and “pumpkin” leaves aka Ugu when preparing Edikanikong soup.   To make this soup you would need.

Ingredients for Calabar Afang Soup

1. afang leaves

2. water leaves  

3. any meat of choice (beef/goat/ snail /chicken…) 

4. grounded crayfish 

5. fresh peppers blended 

6. kpomo  

7. stockfish

8. dried fish

9. shrimps 

10. periwinkles  (with or without the shell) 

11. onions chopped 

12. palm oil

13. onion chopped 

14. salt 

15. seasoning cubes (optional)

NOTE: before you start cooking, make sure your ingredients are all ready. Wash and cut the water leaves and allow the excess water to drain off using a sieve.  Water leaves are of two types. 1)The one with small leaves. 

Whenever I’m using this type, I usually do not squeeze out any water from it because it contains little water and is less slimy). The one with big leaves. This one has got a lot of water in it. Whenever  I’m using this, I usually wash and add salt, then squeeze out the water from the leaves before using it.

How Afang Soup is Prepared in Calabar

1 Wash the meat, stock fish, dried fish, kpomo. Put in a pot and add peppers, salt, onion, seasoning cubes, and very little water. Cook till soft. Make sure your stock is tasty because this is what will ensure that the soup comes out tasty. 

2. Add oil and crayfish to the pot and stir. Allow to cook for two minutes.

3. I like to add my pre-boiled shelled periwinkle,  here so it soaks in the flavour from the meat stock. Stir and Allow to cook for three minutes 

4. Add the water leaves cover the pot and allow to cook for five minutes. 

Stir the water leaves properly. You will notice that the water leaves have released their own water. That is why you must make sure not to add much water while cooking the meat. The soup usually should be thick. Taste the mixture and adjust for taste if need be.

Add the grounded Afang leaves and stir properly.  I also like to add more grounded crayfish towards the end of cooking my soup for extra flavor.  

Cook for two minutes and bring off the heat immediately.