Afang is a traditional soup popular among the Efik and Ibibio people of Nigeria. It is made primarily from Afang leaves, also known as wild spinach, and is often combined with other ingredients like meat, fish, and various spices. The soup is known for its rich flavor and nutritional value, making it a staple in many households. The preparation of Afang involves chopping the leaves finely and cooking them with a variety of proteins, such as goat meat or prawns. It is typically served with fufu or pounded yam, which are starchy side dishes that complement the soup's taste and texture.