DISH RESEARCH · Soup
Afang Soup
Efik leaf soup with afang, water leaves, palm oil, beef and seafood.
About Afang Soup
Afang soup is associated with the Efik people of Akwa Ibom and Cross River in Nigeria. This version combines afang leaves and water leaves with beef, cow skin and seafood.
Red palm oil gives the soup richness, while dried fish and ground crayfish provide a deep savoury flavour. Pepper adds heat and onion rounds out the seasoning.
Finely cut and pounded leaves make a dense vegetable soup, with tender meat and seafood throughout. The source suggests a starchy swallow accompaniment; those serving options are separate from the soup itself.
Allergens in this recipe
Contains: Fish, Crustaceans, Molluscs.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Afang Soup
Flo’s Efik afang soup with water leaves, beef and seafood.
- Afang leavesBase
- Water leavesBase
- Red palm oilCooking medium
- BeefProtein
- Cow skinProtein
- Dried fishProtein
- Ground dried crayfishSeasoning
- PepperSeasoningIngredient page not linked
- SaltSeasoning
- Stock cubesSeasoningIngredient page not linked
- OnionAromatic
- WaterLiquid
- PeriwinkleProtein
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Afang leaves: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water leaves: Recipe-specific ingredient evidence; Allergen details unconfirmed. Exact Talinum water-leaf record needs verification; lamb’s lettuce alternative not selected
- Red palm oil: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Beef: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Cow skin: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Dried fish: Recipe-specific ingredient evidence; Fish source-confirmed. Fish species unspecified
- Ground dried crayfish: Recipe-specific ingredient evidence; Crustaceans source-confirmed
- Pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Pepper kind unspecified
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Stock cubes: Recipe-specific ingredient evidence; Allergen details unconfirmed. Exact formula unspecified
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Periwinkle: Recipe-specific ingredient evidence; Molluscs source-confirmed. Included from method although omitted from ingredient list
Recipe-specific unresolved details
- Periwinkle and onion appear in method but not top-level ingredient list; retained with provenance.
- Stock-cube composition, pepper kind and fish species unresolved.
- Serving temperature is not explicitly specified.
Origins & food traditions
The author explicitly associates the soup with Efik communities in Akwa Ibom and Cross River.
Cuisines & regions
- Efik cuisine
- Efik-Ibibio CuisineCatalogue link pending review
- Nigerian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.