Food Menu

Afang soup is a traditional flavorful and nutritious dish originating from the Efik and Ibibio people of southeastern Nigeria. This hearty soup is characterized by its vibrant green color and is made primarily from shredded afang leaves (known as ukazi in Igbo). The leaves are typically combined with waterleaf or spinach, palm oil, assorted meats or fish, crayfish and seasoned with local spices and sometimes periwinkle or snails for added flavor. Afang soup is known for its thick consistency and rich taste, often paired with pounded yam, fufu, garri (cassava flakes) or rice. Its rich blend of flavors, textures and health benefits makes it a cherished delicacy in Nigerian cuisine making it a popular choice for both everyday meals and special occasions.