Afang Soup, known for its rich aroma and dark, leafy texture, is a staple in many Nigerian homes—especially in Eastern regions. Combining the unique taste of waterleaf and Afang (Ukazi) leaves, this soup is both nutritious and comforting. Here’s a simple version you can cook for family dinners or special occasions.
🧾 What You’ll Need
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2 cups Afang (Ukazi) leaves, finely sliced
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4 cups Waterleaf, chopped
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500 g assorted meats (beef, goat, shaki, ponmo)
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Stockfish + dried fish
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2 cooking spoons palm oil
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2 tablespoons ground crayfish
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1–2 cooking cubes
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Ground pepper to taste
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Salt as needed
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1 medium onion
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1–2 cups meat stock/boiled water
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Optional: periwinkle or shrimp for extra flavour
🧑🏾🍳 Instructions
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Cook the meats
Season assorted meats, expense fish, stockfish, onions, seasoning. Cook until tender. -
Add palm oil and crayfish
Add palm oil into the pot, stir in ground crayfish and pepper. -
Mix in waterleaf
Add chopped waterleaf in batches, stirring to let it soften and release moisture. -
Add Afang leaves
Stir in finely sliced ukazi leaves gradually—cook until the soup thickens. -
Adjust seasoning
Add salt or seasoning cubes as needed. For added flavour, toss in periwinkle/shrimp. Simmer for 3–5 minutes.
That’s it—a dark, thick, flavourful soup that tastes like home.
🍽️ Enjoy It With
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Eba
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Fufu
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Pounded yam
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Semovita
🛒 A Quick Note from AYT Foods:
You don’t have to search everywhere for good ingredients — you can buy everything you need for this soup right here on AYTFoods.com.
You can order Afang (Ukazi) leaves, waterleaf, shrimp/periwinkle, crayfish, and more — freshly packed and ready to cook.
👉 Shop now at aytfoods.com and start cooking!
