Afang soup is a vegetable soup that originates from the Ibibio People of Akwa Ibom in Southern Nigeria. They share this soup with their neighbors the Efik people of Calabar, Cross River.[1] [2] It is a dish popularly known by Nigerians and also some parts of Africa. It is especially popular among the Ibibio and the Anang people of Akwa Ibom. The Efik of Cross River state adopted this cuisine as part of their cultural identity.[3] It is served at homes and also sometimes in ceremonies such as weddings, birthdays, burials, festivals etc. mostly in the southern part of Nigeria.[4] Afang soup is very nutritious and the cost of preparation can be adaptable based on family needs.
The ingredients used to prepare Afang soup includes: beef, fish (dried and stock), palm oil, crayfish, pepper, kpomo, shaki (cow tripe), waterleaf, okazi leaf, onion, periwinkle, salt, Maggi seasoning and some other local seasonings.