Afang soup is a vegetable soup that originates from the Efik People of Cross River in the South-South of Nigeria. They share this soup with their neighbors the Oron people of Akwa Ibom State. It is a dish popularly known by Nigerians and also some parts of Africa. It is especially popular among the Efik people of Cross River and the Oron people of Akwa Ibom. The Ibibio people of Akwa Ibom state adopted this cuisine as part of their cultural identity. It is served at homes and also sometimes in ceremonies such as weddings, birthdays, burials, festivals etc. mostly in the southern part of Nigeria. Afang soup is very nutritious and the cost of preparation can be adaptable based on family needs.

The ingredients used to prepare Afang soup includes: beef, fish (dried and stock), palm oil, crayfish, pepper, kpomo (dried cow skin), shaki (cow tripe), waterleaf, okazi leaf, onion, periwinkle, salt, seasoning and some other local seasonings.