Afang soup comes from the Efik and Ibibio kitchens of south-eastern Nigeria, and it is one of the most generous soups in the whole tradition. Finely shredded afang leaves, also called okazi, are cooked down with soft waterleaf in a palm oil base until the pot turns thick, green and glossy.
The flavour is earthy and layered rather than sharply hot, and it is made for swallow. Serve it with fufu, poundo, semovita or eba.
Please note: the container charge has been added to the price shown.
Order online for pickup in Remera or delivery across Kigali from Jollof Bistro.
