Nigerian Afang Soup Recipe/ Edikang ikong soup recipe

Nigerian Afang Soup Recipe/
Edikang ikong soup recipe

1. Nigerian Afang Soup Recipe

Nigerian Afang soup, like Edikang Ikong soup, originates from the Efik, who live in Akwa Ibom and Cross River states of Nigeria, but is loved by all Nigerians. It is also very nutritious since the ingredients of the soup are mostly vegetables. Afang soup is made with large leaves and Okazi forest leaves.
Nigerian Afang soup should not be confused with the Okazi soup of the people of Imo and Abia states in Nigeria. While Afang soup is made with boiled vegetables, Okazi soup is a Nigerian Egusi soup cooked with small Okazi leaves.



 4serving (s)

Total time:  15 minutes 

Watch video here:

ngredients for Afang soup

  • 400 g sliced ​​Okazi/Afang leaves | about 4 handfuls 
  • 250g water leaves\
  • 20 to 25 cl of red palm oil (about 1 glass of wine) 
  • Meat, Kanda and dried fish 
  • 2 tablespoons ground crayfish 
  •  Pepper and salt (to taste)
  • 2 stock cubes


Notes on the ingredients

  • Great alternative to water leaves is Lamb's Lettuce, known as Canonigos in Spanish.

  • Yes, you need that much palm oil

Before cooking Nigerian Afang soup

  • Wash, drain and cut water leaves into small pieces.Grind or pound the sliced okazi leaves. In the Nigerian market, those who sell these harvested Okazi leaves have machines to grind them. You can also grind it in your blender with a little water.
  •  Grind your pepper and crayfish and cut the onion into small pieces.

Cooking direction
 Cook the beef and Kanda with diced onion and stock cubes in a little water. Once done, add the dried fish and cook for another 5 minutes.
 Now add oil, crayfish and pepper. Once it starts to smell, add afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves are soft and the water is a little chewy, add salt to taste and cook for about 5 minutes. Afang soup is ready!
Take Garri (rain), semolina powder, Amala, powder or use with raisins. Edikang Ikong Soup (Vegetable Soup with Pumpkin and Water Leaf


2. Edikang ikong soup

Edikang Ikong soup with pumpkin leaves and water
Here is a recipe for this authentic Edikang Ikong, prepared with water leaves and pumpkin (Nigerian pumpkin leaves).


 4serving (s)

Total time:  10 minutes


 Watch video here:


Edikang Ikong Soup Ingredients:

  • A big pile of pumpkin leaves
  •  Pumpkin (⅓ or ½ amount of ugu) 
  • ¼ red palm oil
  • Beef 
  •  Stockfish (dried cod)
  • Ponmo (cow skin)
  •  1 handful of crayfish
  • 2 large cubes of spices
  •  1 cup shelled periwinkles
  • 1 onion (optional)
  • Habanero pepper (as per your taste)
  •  Salt (as per your taste)

 Note on the Edikang Ikong ingredients list
If you don't have periwinkles, avoid them or use sea snails. There is always a debate whether onion should be added to Edikang Ikong soup. Do what you want, onions don't spoil this soup.
Before preparing Edikang Ikong soup

  • Pick, wash and cut the vegetables. 
  • Grind the crayfish, cut or pound the pepper in the mortar.
  • Slice onions.

 Directions for making Edikang Ikong soup

  •   cook meat, fish and ponmo with cubes of spices and chopped onions until cooked. There should be as little water as possible in the pot immediately after cooking the meat and fish.
  • Remove the meat. Sieve the stock to ensure there are no tiny bones.
  • Pour palm oil into the pot, add the periwinkles and crayfish on the ground, cover and cook for about five minutes, stirring frequently.
  •  Add the chopped water leaves and chopped ugu Add pepper.
  • Cover and cook for 1 minute maximum. 
  • Mix and add the meat and fish we removed earlier.
  •  Mix everything well. Add salt to taste, stir again later.
  • Serve with Nigerian fufu, including low-fat fufu.

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