I am from a tribe in Nigeria where we know how to make a whole lot and we have lots of various delicacies I will be sharing with us. I wish to introduce Afang otherwise known as Okazi to us.

The Botanical name of Afang is Gnetum Africanum, it is a climbing leafy vegetable from the family of Gnetaceae. This greenish climbing plant is common in tropical regions, especially Nigeria, Congo, Gabon, Angola, Asia, and South America.

Afang Soup is one of the most popular traditional Nigerian soups. It is very nutritious, medicinal, and native to the Efik people of Nigeria. This is one recipe I have wanted to post for months but I just couldn’t get my hands on fresh Periwinkles. Yes, I wished it to be the real deal, anyway, I had to give up in the end as there was no chance of getting any, however well I tried.

Ingredients Used in Cooking Afang Soup in Akwa Ibom

Here are the ingredients that are used in cooking Afang soup in Akwa Ibom:

1. 1kg Assorted meats (Beef, Smoked Turkey, Goat meat, Shaki, Ponmo, Cow leg are ideal)

2. 4 Bunches of Water leaves

3. 3 Cups Okazi/ Afang leaves

4. 2 Cooking Spoons of Palm Oil

5. 1-2 Pieces Smoked Fish

6. 3 Pieces Stockfish

7. 2 Cups Periwinkles with or without the Shells on

8. 1-2 cooking spoons of fresh ground Scotch Bonnet pepper

9. 1 Cooking Spoon Crayfish Powder

10. 2 Knorr Chicken Cubes

11. 1 Maggi Crayfish

12. Salt to taste

How to Prepare Afang Soup in Akwa Ibom

Boil the meats over high heat, beginning with the tougher cuts first. Offals that are bleeding may be cooked separately. Add salt, Knorr Chicken Cubes, and seasoning; onions are optional; I do not use any. I believe onions are unnecessary for creating true Afang soup.

When the meats are nearly soft, add the smoked fish and continue to boil until very soft. While the meats are cooking, prepare the leaves.

Slice and wash the Water leaves to eliminate any dirt. Also, wash and soak the Okazi/Afang leaves in hot water for two minutes. This technique will help to soften the Afang leaves.

Then, move the Afang leaves to a blender, add a tiny quantity of water, and process till the desired consistency. You can also pound or ground the afang leaves.

To prepare the smoked catfish, soak it in hot water, clean it, and shred it. Set away.

When the meats are thoroughly cooked, you should have about 1-2 cups of stock. Add the Crayfish, blended pepper, Smoked Prawns, Smoked Fish, Maggi Crayfish, and any periwinkles you’re using. Turn and reduce the heat to medium. Allow to simmer for 3-5 minutes….

Add the washed water leaves and mix to blend. Then let it cook for 2-3 minutes. The water leaves will wilt in the soup due to the high water content; do not add too much. Remember, we’ll still be adding Afang leaves.

Stir in the palm oil and simmer for 3 minutes.

Add the blended Okazi/Afang leaves, mix, and combine. Cook for 5 minutes, or until the leaves are tender enough for you. At this point, taste for seasoning and make any required adjustments.

Turn off the heat and let it simmer for a few minutes.

And it’s ready.

Enjoy with your preferred swallow.