Afang soup

ur Afang Soup is a prized delicacy from the Efik and Ibibio people of South-South Nigeria, celebrated across the country for its distinctive taste, vibrant color, and incredible nutritional richness. At Taba-Ife, we prepare this royal soup with the care and authenticity it deserves.

We begin with freshly harvested afang leaves — finely shredded to release their deep, earthy flavor — combined with a generous base of soft, succulent waterleaf that gives the soup its lush, moist texture. Both are slow-cooked together in rich red palm oil, building a thick, hearty base that is as beautiful as it is delicious.

The soup is generously loaded with an assortment of proteins — tender beef, goat meat, ponmo, stockfish, and dried fish — all seasoned to perfection with ground crayfish, traditional spices, and periwinkle, adding bursts of oceanic depth to every spoonful.

The result is a soup that is bold yet balanced, earthy yet deeply rich — a pot of Afang that honors its origins and delights every palate it meets. Whether you are a longtime lover of this classic or tasting it for the very first time, our Afang Soup promises an experience worth savoring.

Served with your choice of swallow — pounded yam, eba, fufu, or wheat — for a complete and fulfilling traditional meal.