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