Afang Soup (South Eastern Nigeria)


  • Afang /Okazi leave (shredded) –  medium size
  • Meat (1kg)
  • Smoked fish – medium size
  • Water leaves (already picked) – 2 medium heaps
  • Stock fish (cooked) – 4 medium pieces.
  • Snails (washed) – 4 large size
  • Periwinkle (shelled/unshelled) – 1 cup
  • Fresh pepper (ground) – 4 medium size
  • Crayfish (ground) – 1 cup
  • Maggi crayfish x 1
  • Palm oil – 5 cups
  • Water/stock – 3 cups
  • Salt – (discretional)



Wash, season and boil the meat till cooked. Pound the shredded Okazi/Afang leaves in a mortar or grind till the strands are fine. Bone and wash the fish and set aside. Wash the water leaves thoroughly and cut into small pieces. Pour into the meat pot, add the snails, fish and stockfish and steam for about 5 minutes. Add crayfish, the ground Okazi/Afang leaves, pepper, Maggi crayfish and oil, stir thoroughly. Cook for 5 minutes. Add the stock or water. Reduce the heat and simmer for 5 minutes, stirring at intervals. Taste and add salt if necessary. Remove from heat after 15 minutes. Serve with fufu/eba/semo/pounded yam.

Edikang-Ikong Soup ( South Eastern Nigeria)


  • 3 bunches of chopped pumpkin leaves (ugu)
  • 1 bunch of water leaves (1kg)
  • Assorted meat (Beef, oxtail, tripe, bokoto, bush meat)
  • Snails (washed with lemon and lime)
  • Stockfish (cooked)
  • dry fish.
  • Periwinkles (500g)
  • 2 tablespoons crayfish
  • 1/2 cup palm oil
  • 2 medium onions
  • Crayfish (ground 300g)
  • Maggi cubes x 2
  • Salt – (discretional)



Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some meat stock. Place on heat and cook for 30 minutes.

Meanwhile, remove the snail from the shells and wash thoroughly with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes in order to kill any insect and loosen any sand or dirt.

Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish, dry prawns and periwinkles to the pot of meat and cook for another 10 minutes and add more stock fish if required. Finally add the shredded Ikong Ubong (pumpkin leaves) and waterleaf, mix in properly. Allow to simmer for 15 minutes and then add the crayfish and palm oil. Give it a good stir and gentle simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with fufu or pounded yam.