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 of knorr, maggi or other natural sweetener, palm oil, Salt and pepper to taste. Stock fish head (okporoko) (optional), Ogiri or dawadawa or opkei (local ingredients) optional. Afang soup is very popular among the Igbos, Ibibios and Efik people. Egusi is rich in protein, eba, semo, poundo yam to even amala. It’s everyone's favourite!
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