Afang Soup
Okazi and Waterleaf Soup
Yes, with a tweak: explicitly request no 'swallow'. About 15g net carbs per serving, on the higher side for Nigerian food, so watch the portion.
What it is
A rich, vibrant soup originating from the Efik/Ibibio people, made with shredded okazi leaves and sliced waterleaf, cooked in palm oil with assorted meats, stockfish, periwinkles, and crayfish. Requires careful modification to be keto.
Key ingredients
Okazi leaves, waterleaf, palm oil, assorted meats (beef, goat, tripe), stockfish, smoked fish, periwinkles, crayfish, habanero peppers, onions, seasoning cubes, salt.
How to make it keto
Explicitly request no 'swallow'. While waterleaf provides natural thickness, confirm no additional starch-based thickeners are used. Limit portions of tomato and bell pepper if they are heavily used in the base.
Watch out for
Waterleaf and okazi leaves contribute more carbohydrates than some other leafy greens, especially in a large restaurant portion. High amounts of palm oil add calories. Some restaurants might use a minimal starch thickener (uncommon for authentic Afang). Onions and peppers contribute to carbs.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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