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Afang soup

Afang soup

Main dishes

A traditional Nigerian soup made with afang leaves, waterleaf, and various meats or fish.

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Recipe from 10kdollz, Kittycataclysm (Wikibooks), adapted by Recette de cuisine · · updated on

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Recipes | Ingredients | Equipment | Techniques | Nigerian Cuisine = Cuisine nigériane | Origin = Akwa Ibom | Yield = One dish | Servings: 3-4 | Preparation time: 2 hours | Difficulty level: easy

Ingredients and directions

  • Prep time20 min
  • Cook time15 min
  • Total35 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodpan
  • Estimated cost$4.05 $1.35 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

3 people
  • $0.13
  • $1.85
  • $0.90
  • $0.04
  • $0.11
  • $1.02

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Wash and prepare all the vegetables, meat, and fish. ≈ 2 min
  2. Cook the seasoned meat and fish with spices until they are tender.
  3. Add water or broth and bring to a boil.
  4. Add the palm oil and let it dissolve in the broth.
  5. Add the chopped shrimp, pepper, and salt. ≈ 3 min
  6. Add the watercress and cook until it is slightly tender.
  7. Add the chopped afang (okazi) leaves and mix well. ≈ 4 min
  8. Simmer for 10 to 15 minutes, until the ingredients are well combined and the sauce has thickened.
  9. Adjust the seasoning and let it simmer briefly.
  10. Serve hot, with your choice of sauce. ≈ 2 min

The bill

Afang soup

  • Palm oil paint – 30 ml –$0.13
  • River shrimp – 30 g –$1.85
  • pepper – 1-2 pieces$0.90
  • salt – 1 cup; coffee –$0.04
  • medium-sized onion – 1 –$0.11
  • water or broth – 250 ml –$1.02

Total$4.05

that's $1.35 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • Afang (in powder form) – 100 g –
  • Watercress (chopped) – 60 g –
  • Palm oil paint – 30 ml –
  • River shrimp – 30 g –
  • pepper – 1-2 pieces
  • salt – 1 cup; coffee –
  • medium-sized onion – 1 –
  • Assorted meats – 60 g –
  • stockfish or dried fish (optional) – 30 g –
  • water or broth – 250 ml –

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