Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), 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 [Efik Tribe] in 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 and Cross River state who have adopted this cuisine as part of their cultural identity.^[3] It's served at homes and also sometimes in ceremonies such as weddings, 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 include beef, fish, palm oil, crayfish, pepper, Shaki (cow tripe), waterleaf, okazi leaf, onion, periwinkle salt and some other seasonings.

• Afang Soup