Pot to Table Kitchen

History of Afang Soup
Afang soup is a traditional vegetable soup associated particularly with the Efik and Ibibio peoples of southeastern Nigeria, especially the Cross River and Akwa Ibom region. It is also enjoyed by neighboring communities, including the Oron. �
PubMed +1
The name “afang” comes from the local name for Gnetum africanum, a leafy forest plant also known in other parts of Nigeria as okazi. The leaves are finely sliced and traditionally cooked together with waterleaf (Talinum triangulare), palm oil, fish, crayfish, meat or seafood, pepper and other seasonings. �
ScienceDirect +1
Afang soup has an important cultural role. It is served in homes and is associated with celebrations, festivals, weddings and other communal occasions. A nutritional study of 100 recipes collected from Ibibio homemakers and food sellers in Akwa Ibom documented the traditional variations in how the soup is prepared. �
PubMed
Health and nutritional benefits
Provides protein
Afang soup can provide a substantial amount of protein, particularly when prepared with fish, crayfish, meat or other seafood. One nutritional analysis found about 12.7% protein in its standardized preparation. �
PubMed
Good source of dietary fibre
Gnetum africanum is naturally rich in fibre. Fibre supports normal digestion and contributes to a healthy diet. �
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Provides vitamins and minerals
The leafy vegetables contribute various micronutrients, including minerals and vitamins. Recent research on indigenous African leafy vegetables reports notable amounts of nutrients such as calcium, iron, potassium and vitamin C in Gnetum africanum and related vegetables. �
PubMed
Contains antioxidant compounds
Gnetum africanum contains various plant compounds, including flavonoids and stilbenoids, which have antioxidant activity in laboratory research. �
ScienceDirect +1
Can contribute to a balanced diet
Because the soup combines leafy vegetables with protein-rich foods and a source of fat .

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