The very first time I had a taste of this sumptuous meal was in Abuja, from a friend who had a mini restaurant. He promised me it was going to be a fun taste adventure, but I was skeptical as I didn’t consider anything special in a meal filled with green colors.
Well I underestimated our dear Afang soup, guess what? I was wowed after a taste and the rest is history.
Afang is a popular soup in the south-eastern part of Nigeria, a delicacy that must contain Okazi leaf for it to be Afang.
A study found that the Okazi leaf in Afang soup is a rich source of antioxidants like tannins, saponins alkaloids and glycosides.
It also contains steroids that are very beneficial to you. Also, this medicinal plant contains compounds that are antimicrobial.
This delicious soup has a slight bitter taste and is usually prepared with a combination of vegetables (Afang leaves and water leaves), assorted seafood/fish, meat and spices.
Afang soup is one of the richest and somewhat medicinal vegetable soups of the Efiks/Ibibios in Nigeria. The Igbos’ have a similar soup known as Okazi soup.
The only major difference is that a soup thickener is added to Okazi Soup to increase its viscosity (thickness), but afang soup gets its thickness from the bulk of vegetables used in preparing it.
So for you still having doubts whether to taste Afang or not, don’t say I didn’t tell you, cause posterity will hold you responsible for not having a taste of this goodness in your time.