Afang soup is a traditional Nigerian soup popular among the Efik and Ibibio people of the South-South region. It is made with a combination of okazi (afang) leaves and waterleaf, cooked with palm oil, crayfish, stockfish, periwinkle, and assorted meats or seafood. The soup is thick, rich, and deeply flavorful, with a slightly chewy texture from the okazi leaves. Afang soup is typically served with swallows like eba, fufu, or pounded yam and is known for its nutritional value and satisfying taste.
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