Afang Soup! This delicious, hearty and loaded comforting soup is made with okazi leaves and waterleaf. It is popularly eaten in Nigeria with pounded yam and best served warm. Here is my take on how to cook Nigerian Afang soup.
Okazi leaves (also called afang leaves) is strong and chewable and I guess that is why it is pounded before using. I didn’t pound mine, instead, I pulsed it in my food processor to break it down a bit. Alternatively, bring to boil for about 15 minutes before use.