They share this soup with their neighbors the Efik people of Calabar, Cross River.
The Efik of Cross River state adopted this cuisine as part of their cultural identity.
[3] It is served at homes and also sometimes in ceremonies such as weddings, birthdays, burials, festivals etc.
[4] 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.