• What is afang soup?
• Stuffs to get ready to make the meal
• Things to make you the meal
• How you may choose to make the meal

Afang is a Nigerian soup most common among the Akwa Ibom and Cross River peoples. It is made using afang leaves. Afang leaves are leaves from the African jointfir plant (Gnetum africanum). The soup is similar to ukazi and eru soups, as all three soups are made from the same plant and similar ingredients. The difference among them is the recipe/spicing.

• Protein: beef, goat meat, snails, dried fish, stockfish, periwinkle, cow skin
• Spices: dried crayfish, pepper, onion, salt, seasoning cubes
• Leafy vegetables: ukazi/afang leaves, water leaves
• Oil: Palm oil

• For Chopping: chopping board and suitable knives
• For pounding: motar and pestle
• For washing and seasoning: bowls
• For cooking and steaming: pots

1. Wash your beef, cow skin, goat meat, snails, dried fish, stock fish.
2. Season and boil the cow skin, dried fish and stock fish till they become tender in the right amount of water.
3. Add water leaves, crayfish, pepper, and periwinkle, cover and allow to boil for about 20 minutes.
4. Pound the well sliced afang leaves.
5. Heat a little palm oil and then add the other soup mixture into it.
6. Leave the entire mixture to simmer for about 12 minutes and turn the cooker off.
7. Serve with garri, pounded yam, or fufu.

• Afang soup is a Nigerian soup native to and most common to the Akwa-Ibom and Cross River people.
• Ingredients needed are beef, goat meat, snails, dried fish, stock fish, periwinkle, cow skin, dried crayfish, pepper, onion, salt, seasoning cubes, ukazi/afang leaves, water leaves, and palm oil .
• Utensils needed are chopping board, suitable knives, motar and pestle, bowls, pots.
• To prepare, wash the protein ingredients, season and boil them till they become tender; add water leaves, crayfish, pepper and periwinkle, cover and allow to boil; pound the well sliced afang leaves; heat a little palm oil and add the other prepared ingredients; leave the mixture to simmer enough.