The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves.

Ingredients for Okazi Soup / Afang Soup
400g sliced Okazi/Afang leaves | about 4 handfuls
250g Water leaves
20 to 25 cl red palm oil (about 1 drink glass)
Beef, Kanda and Dry fish
2 tablespoons ground crayfish
Pepper and salt (to taste)
2 stock cubes

Before you cook the Nigerian Afang Soup
- Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it.
- You can also grind it with your blender with a small quantity of water. Take a look at the ground Okazi leaves.
- Grind your pepper and crayfish and cut the onions into tiny pieces.

Cooking Directions
Get the full cooking direction for Okazi Soup / Afang Soup from => => https://bakecu.com/step-by-step-on-how-to-cook-afang-soup <= <=

Mehn.. this your periwinkles are big o .

You didn't add uziza seeds to take the taste to another level?