Afang soup is avegetable soup that originates from theEfik people ofCross River State in southernNigeria. They share this soup with their neighbors theOron people ofAkwa Ibom State.[1][2] It is a dish commonly known by Nigerians and also in some other parts ofAfrica. It is especially common among the Efik people of Cross River and the Oron people of Akwa Ibom. The Ibibio people of Akwa Ibom adopted this soup as part of their cultural identity.[3] It is served at home and also sometimes at ceremonies such as weddings, birthdays, burials, and festivals, mostly in the southern part of Nigeria.[4] Afang soup isnutritious and its preparation cost is adaptable based on family needs.
The ingredients used to prepare afang soup includebeef,fish (dried and stock),palm oil,crayfish, pepper, kpomo (dried cow skin), shaki (cow tripe),waterleaf, afang leaf (not to be confused with okazi leaf),onion,periwinkle, salt, and seasonings.
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