Afang, edikaikong, banga and bitterleaf soup

Nigeria has hundreds of soups, and different parts of the country have their own. Four on our menu come from the south and east. Here’s a short guide to each.

Afang soup

Afang soup comes from the Efik and Ibibio people of Akwa Ibom and Cross River states in the south-east. It’s made with afang leaves, which are tough and are shredded or ground finely, and waterleaf, which softens them. It’s cooked with palm oil, meat and fish, and it’s thick and very green.

Edikaikong

Edikaikong is also from the Efik and Ibibio. The name is usually translated as “vegetable soup”. It’s made with fluted pumpkin leaves (ugu) and waterleaf, cooked with palm oil, meat and fish. It’s full of leaves, with very little liquid.

Banga soup

Banga soup comes from the Niger Delta. It’s made from the juice of palm fruit, rather than palm oil, so it’s rich, orange-brown and creamy. It’s often cooked with fish and a mix of local spices.

Bitterleaf soup

Bitterleaf soup is from the Igbo people of south-east Nigeria, where it’s called ofe onugbu. It’s made with bitterleaf, a green leaf that is washed well to take out most of its bitterness, and it’s usually thickened with cocoyam. It has a slightly bitter, earthy taste.

What to eat them with

All four are eaten with a swallow. At K’s Spice, main dishes come with pounded yam, amala or eba, and your choice of beef, assorted or fish. If you’re new to swallow, start with our guide to what swallow is.

Try them

You’ll find afang soup, edikaikong, banga soup and bitterleaf soup in the main dishes on our menu.