Afang soup originates from the Efik people of south east Nigeria. This is made with afang leaves (okazi) and water leaves, these two different leaves combine seamlessly to make a delicious soup full of yummy goodness. The Okazi leaf is sliced and then ground with either a kitchen blender or a mortar and pestle; while the waterleaf is just sliced with a kitchen knife. You can request that your vegetable seller in the market slices them for you.
The soup is nutritious, medicinal and contains fiber.
Afang Soup and Pregnancy
Since Afang leaves are very rich in folic acid and vitamin A, it is therefore considered healthy and nutritious for pregnant women and their unborn babies.
During the first trimester in any pregnancy, babies are in dire need of folic acid and would enjoy a rich folic acid supply in afang soup.
So let’s make a delicious pot of afang soup, the list of ingredients below would make enough soup that would serve 6 adults. You can always refrigerate leftovers.