Afang soup is a highly nutritious, popular Nigerian dish native to the Efik and Ibibio people of Cross River and Akwa Ibom states. It is a hearty vegetable soup made with a combination of two main leafy greens: afang leaves (also known as okazi or eru) and waterleaf.
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Egusi Soup is hearty, protein-rich staple that can be prepared in various ways and is typically eaten with “swallows” like pounded yam, fufu, or eba
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Baguette toasted and filled with pork or chicken slices, lettuce, tomatoes, onions, cheese and served with sweet potato fries
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“White soup” is a general term for various creamy, light-colored soups, but it most often refers to the Nigerian dish Ofe Nsala or Afia Efere. This rich, flavorful soup is unique because it is traditionally prepared without palm oil.
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