West Africa · Soup
Afang Soup (Wild Spinach and Waterleaf Soup)
A rich, velvety Efik-Ibibio delicacy packed with shredded wild okazi leaves, tender braised meats, periwinkles, and fragrant red palm oil.
The story
Originating from the Efik and Ibibio peoples of Akwa Ibom and Cross River states, Afang Soup is the premier ceremonial dish reserved for traditional weddings and state banquets. The soup balances the mucilaginous moisture of waterleaf against the tough, fibrous, slightly bitter bite of wild afang leaves. Authenticity hinges on pounding the sun-dried shredded afang leaves in a heavy wooden mortar with a touch of palm oil until bruised and broken down before adding them at the final stage of cooking.
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