About this dish
A rich vegetable soup made from afang leaves and waterleaf, packed with meat and seafood.
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Ingredients
🥬2 cups afang (okazi) leaves, shredded
🥬2 cups waterleaf, chopped
🥩500g assorted beef and tripe
🐟200g dried fish
Method
Serves 21
Cook the assorted meat and dried fish until tender.2
Add palm oil and ground crayfish to the pot.3
Stir in shredded afang leaves and simmer briefly.4
Add chopped waterleaf and cook until just wilted.5
Season with pepper and salt, then serve with fufu or pounded yam.✓ What Makes it Authentic
Afang soup is a traditional dish of the Efik and Ibibio people of southeastern Nigeria, named for the afang (okazi) leaves at its base.
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