Afang is a traditional soup hailing from the southeastern parts of Nigeria. It's made with a combination of afang leaves, water leaves, dried fish, beef, onions, red palm oil, ground crayfish, and seasoning cubes.

When done, the dried fish is added with the palm oil, ground pepper, afang leaves, and water leaves. Once the leaves become tender and the liquids evaporate a bit, the soup is simmered for a short while before it's ready to be served. Afang soup is typically served at festive events such as weddings and celebrations.

Efo-riro is a hearty Nigerian soup native to the Yorubas. It usually consists of stock cubes, pumpkin leaves, onions, tomatoes, and assorted meat or fish. The name efo-riro means vegetable soup, and it is recommended to serve it with fufu on the side.