A deliciously earthy soup made with finely sliced Afang leaves (wild spinach) and waterleaf, cooked in a rich broth with chunks of a variety of meat and fish. This thick, hearty soup is a staple in the southern parts of Nigeria and pairs beautifully with pounded yam or eba (garri). It’s packed with nutrients and flavour in every spoonful.
A deliciously earthy soup made with finely sliced Afang leaves (wild spinach) and waterleaf, cooked in a rich broth with chunks of a variety of meat and fish. This thick, hearty soup is a staple in the southern parts of Nigeria and pairs beautifully with pounded yam or eba (garri). It’s packed with nutrients and flavour in every spoonful.
