Afang soup SPINACH WITH UKAZI LEAVE is a rich, flavorful Nigerian dish , It is made with assorted stock fish , dry and goat meat
This hearty soup combines the earthy, slightly bitter taste of afang leaves (wild spinach, scientifically Gnetum africanum) with the tender, nutrient-packed waterleaf (Talinum triangulare), creating a vibrant green base,Â
Spiced with peppers and seasoned with local flavors, afang soup is a cultural staple, often served with pounded yam, fufu, or eba for a wholesome, satisfying meal.
