Afang Soup with Shrimp and Waterleaf
A lighter Nigerian Afang soup simmering shrimp with waterleaf and ugu in a lightly spiced palm oil broth.
Afang soup is a Nigerian classic built on layers of dark leafy greens, and this version keeps that spirit while leaning on shrimp for a lean, quick-cooking protein instead of the usual mix of meats. Waterleaf and ugu wilt down into a savory, mineral-rich broth that eats more like a hearty green stew than a heavy soup.
Because this recipe is tagged for PCOS-friendly eating, the focus stays on a fiber- and protein-forward plate: leafy greens, lean shrimp, and just enough palm oil for flavor rather than richness, with no added sugar anywhere in the pot. It's a simple, satisfying bowl on its own or spooned over a small portion of whole grain.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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