SMART DML Lovers

AFANG SOUP
🌿 What it is:
Afang soup is a rich, leafy soup made from Afang leaves (wild spinach, also called Gnetum africanum) and waterleaf. The combination gives it that unique balance — the Afang adds an earthy, slightly bitter flavor while the waterleaf brings moisture and softness.

🍖 Main ingredients:

Afang leaves (or okazi leaves in Igbo land)

Waterleaf

Palm oil

Crayfish

Stockfish and/or dry fish

Assorted meat (goat meat, beef, shaki, etc.)

Periwinkles (optional but traditional!)

Seasoning cubes, salt, pepper, onions

🍲 Flavor & texture:
It’s thick, hearty, and deeply flavorful — not watery like some soups. The palm oil gives it that golden glow, and the mixture of meats and seafood creates a deep umami taste.

🍽️ How it’s served:
It’s usually eaten with eba (garri), fufu, pounded yam, or semovita. In traditional Efik homes, it’s a dish served proudly to guests — a symbol of hospitality and abundance.

💚 Fun fact:
Even though Afang looks similar to Edikang Ikong soup, they’re different — Afang uses the wild spinach leaves (which are tougher and more fibrous), while Edikang Ikong uses fluted pumpkin leaves (ugu).

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