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How to cook Afang Soup | 1QFood platter
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Afang is originally a Nigerian soup indigenous to the Efiks and Ibibios of Cross river and Akwa Ibom states. Today this soup has found its way into the menu of many restaurants and it is spreading in popularity. Afang leaves scientifically known as Gnetum Africana and it is call okazi or ukazi in Igbo. With a high fiber content Afang when cook with little Palm oil is beneficial for those on weight loss journey. Afang used to be largely harvested in the forests but domestic cultivation has increased.
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