Afang soup

Afang soup is a leafy vegetable soup from southern Nigeria, most closely linked to the Ibibio and Efik peoples of Akwa Ibom and Cross River states. It combines afang and waterleaf greens with meat, fish and palm oil, and is usually eaten with a starchy side dish.

History

Afang is associated with the Efik of Cross River State and the Ibibio of Akwa Ibom State, in southern Nigeria. The Anaang, who live in both states, also count it among their dishes. The sources do not record when the soup first appeared or who developed it.

It has spread beyond its home region and can now be found elsewhere in Africa, though it remains most strongly identified with southern Nigeria. Its preparation varies with the ingredients at hand and a household's budget, which has helped it adapt to different kitchens.

Culture

Afang is eaten every day, but it also appears at weddings, burials and festivals, where it signals cultural identity. For the Ibibio in particular, it has become a marker of their heritage.

The soup typically brings together beef, dried and stock fish, crayfish, shaki (cow tripe), palm oil, pepper, afang leaves, waterleaf and ground okazi. It is commonly served with fufu, a dough made from processed cassava, or with garri.