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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.Â
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Jambalaya is a savory, one-pot Louisiana rice dish that fuses African, Spanish, and French influences, consisting of meat and/or seafood, vegetables (the “holy trinity” of onion, celery, and bell pepper), and spices cooked with the rice.
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