Perhaps the most iconic dish of Akwa Ibom. Made from afang leaves (wild spinach) and waterleaf, cooked with assorted meats, fish, and periwinkles. The balance between the firm afang and slippery waterleaf creates a texture that’s as unique as its rich, earthy flavor. 1)
Prepared from editan leaves, which are carefully washed to reduce their natural bitterness. Combined with palm oil, meats, and crayfish, it’s complex and aromatic — both bitter and savory in perfect harmony. 2)
A light, spice-forward soup without palm oil — made with goat meat, utazi leaves, and yam thickener. Its peppery, herbal flavor reflects the delicate cooking style of the Ibibio inland communities. 3)
Another beloved classic — a nutrient-dense mix of ugu (pumpkin leaves) and waterleaf, richly seasoned with palm oil, crayfish, stockfish, and smoked meats. It’s sometimes called “the royal soup” because of its abundance of ingredients and its celebratory use. 4)
A regional variant of white soup made with fresh catfish, yams, and local spices such as uda and ehuru. Smooth, fragrant, and delicate — often served to guests or new mothers. 5)
One of the most unique and labor-intensive dishes of Akwa Ibom! Made from grated cocoyam and water yam, wrapped in cocoyam leaves and cooked with smoked fish, periwinkles, and palm oil. The result is a sticky, flavorful pudding-like dish — a true culinary art form. 6)
A lesser-known urban innovation — afang leaves stir-fried in palm oil with onions, crayfish, and smoked chicken pieces. A concentrated, aromatic twist on the traditional afang soup — rich and spicy. 7)
Made with atama leaves, which are aromatic and slightly bitter, cooked with palm fruit extract and assorted meats. Often served with starch or fufu. Distinctive for its earthy flavor and coastal-meets-forest character. 8)
A coastal delicacy brimming with fresh seafood — crabs, prawns, periwinkles, and fish — simmered in spicy palm fruit extract. It’s lighter than afang but intensely oceanic; said to “taste of the sea and fire.” 9)
A cousin to Ekpang Nkukwo, this version uses grated unripe plantains mixed with cocoyam, wrapped and cooked with pepper, crayfish, and palm oil. It’s less known outside Akwa Ibom but deeply traditional in rural areas. 10)
A palm-nut-based soup flavored with atama leaves, smoked fish, and meat. Rich, nutty, and slightly smoky — it’s one of the most comforting and full-bodied soups in the region. 11)
A rare home innovation: combining the two signature leaves — editan (bitter) and afang (earthy) — into a single dish. It’s a chef’s challenge and a flavor bomb, balancing bitterness, sweetness, and umami. 12)
An original and little-known dish from coastal Ibibio villages: a delicate soup made with fresh coconut milk, seafood, and aromatic peppers. It’s creamy yet light — a tropical touch unique to Akwa Ibom’s coast. 13)
A vibrant, spicy seafood relish made with snails, periwinkles, and chili peppers, cooked in palm oil and served with boiled yam or plantain. Rich, glossy, and indulgent — both a sauce and a meal. 14)
A modern adaptation of afang soup: rice cooked directly with afang and waterleaf, seasoned with smoked fish, crayfish, and palm oil. A creative, one-pot reimagining of tradition — earthy, aromatic, and deeply satisfying. 15)