This is made with afang leaves (ukazi) and water leaves, this two different leaves combines seamlessly to make a delicious looking afang soup. The Ukazi leaf is usually sliced and then ground with either a kitchen blender or hand-grinding machine while the water leaf is just sliced with a kitchen knife. Our Afang Soup is made from the popular Afang leaves and natural thickners. Other soup ingredients mixtures includes Meat of choice (beef, chicken, turkey, goat meat, or assorted meat). Assorted meat is a combination of different parts of a cow, Dry fish, ground crayfish, Ground Osu (optional), a good quantity of washed bitterleaf, seasoning cubes or other natural sweetener, palm oil, Salt and pepper to taste. Stock fish head (okporoko) (optional), Ogiri or dawadawa or opkei (local ingredients) optional. Afanga soup is very popular among the Igbos, Ibibios and Efik people. Afang Soup is rich in protein, eba, semo, poundo yam to even amala. It’s everyone's favourite! Soups come with basic protein (beef, goat meat, chicken or fish), assorted such as shaki and intestine, kpomo, etc. Aside the basic proteins, soup also come with extras like dry/smoke fish, stock fish, periwinkle, eggs, gizzards, snail, etc depending on the kind of soup ordered and specification. Seasoning is done base on customer's specification and also includes choice of salt, oil, spice, etc.
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