In the heart of Nigeria’s South-South geopolitical zone lies Akwa Ibom State, a region blessed with rich natural resources and diverse cultural heritage. Among its ethnic groups, the Anang people stand out—not just for their language, folklore, and values—but for their exquisite traditional cuisine. The Anang culinary tradition is a treasure trove of deeply rooted practices, drawing from indigenous ingredients, age-old techniques, and a love for communal dining.
Anang food reflects a deep respect for nature. Locally sourced vegetables, seafood, meats, tubers, and herbs come together in hearty, flavorful combinations that nourish both body and spirit. Meals are more than just sustenance; they are a celebration of identity, heritage, and hospitality. Whether served at weddings, naming ceremonies, funerals, or everyday family meals, these dishes are imbued with meaning and flavor.
In this blog post, we explore 15 traditional foods of the Anang people that have stood the test of time and continue to define their culinary landscape.
1. Afang Soup
Afang Soup is one of the most beloved dishes not just in Anang culture but across the South-South region. Prepared using waterleaf and okazi leaves, it is a vegetable-rich soup loaded with assorted meats, dried fish, periwinkle, crayfish, and palm oil. Though often associated with the Efik, Anang people have their unique preparation style, adding local spices to make it more earthy and filling. It is typically served with pounded yam or fufu.
2. Edikang Ikong Soup
Another vegetable-based masterpiece, Edikang Ikong Soup is cooked primarily with pumpkin (ugu) and waterleaf. Known for its dense nutritional value and lavish ingredients, it includes goat meat, kpomo (cow skin), dried fish, and periwinkle. The Anang people consider this a status dish, usually served to honor guests or during important ceremonies.
3. Ekpang Nkukwo
A labor-intensive but truly satisfying delicacy, Ekpang Nkukwo is made from grated cocoyam and cocoyam leaves, cooked with palm oil, crayfish, periwinkle, and proteins like fish or snail. Each cocoyam portion is wrapped in leaves before being cooked, giving the dish a unique aroma and texture. It is a symbol of love and commitment when served at marital ceremonies.
4. Abak Atama Soup
This is a traditional palm fruit soup seasoned with Atama leaves, which give it a slightly bitter, aromatic flavor. Abak Atama is a staple among the Anang people and often features bush meat or seafood. Served with fufu, it is both filling and deeply rooted in the community’s food rituals.
5. Afia Efere (White Soup)
A delicate soup known for its lightness and spice, Afia Efere is prepared without palm oil and includes goat meat or fresh fish, thickened slightly with pounded yam or yam flour. It is both festive and medicinal, often served during postpartum care or to convalescents.
6. Usung Ikong
This is a lesser-known yet deeply traditional soup with medicinal roots. Made from a variety of native leaves, Usung Ikong is used for its healing properties and is especially recommended for new mothers or people recovering from illness. It is light yet nourishing and best eaten with soft swallow foods like amala or wheat meal.
7. Asa Akpakpa
Asa Akpakpa is a fermented corn porridge unique to the Anang people. It is tangy, slightly sour, and very filling. It can be eaten plain or with a side of spicy sauce, fish, or meat. Traditionally consumed during agricultural festivals, it is a nod to the community’s farming heritage.
8. Asa Iwa
This dish is made from boiled yam mashed with palm oil, salt, and sometimes smoked fish or pepper. It’s simple, quick to prepare, and usually served with a light vegetable sauce. Asa Iwa is common in rural households and reflects the humble yet flavorful style of Anang cooking.
9. Okro Soup (Afere Nkolo)
Known locally as Afere Nkolo, the Anang version of okro soup is thick and gooey, cooked with meats, dried fish, and sometimes ugu leaves. Spices like uziza and crayfish are added for depth. The soup is best served with fufu or eba, making it a daily meal in many Anang homes.
10. Iwé Kpang ma Otong
An ancient recipe that combines starch with okra, Iwé Kpang ma Otong is a finger-licking delight popular among older generations. It’s cooked with palm oil, fresh fish, and local seasonings, creating a dish that’s as nostalgic as it is tasty.
11. Ekpang Iwa
Similar to Ekpang Nkukwo, this version is made from grated yam instead of cocoyam. The yam is wrapped in local leaves, spiced, and simmered with meats and seafood. The dish is more common during the yam harvest season and is considered a celebration of abundance.
12. Atama Soup
Though similar to Abak Atama, this version may or may not use palm fruit extract. It emphasizes the flavor of the Atama leaf and can be prepared with a variety of proteins. Some Anang households prefer it with snail and native chicken.
13. Ukwoho Soup
Made from the rare Ukwoho leaf, this soup is an herbal delight packed with antioxidants. It's known for its slightly bitter and peppery flavor, balanced out with fatty meats and traditional spices. Ukwoho is sometimes used in cleansing rituals or served during seasonal changes for its perceived health benefits.
14. Afere Ebot (Goat Meat Soup)
This is a spicy goat meat broth infused with local herbs and spices. Often served at celebrations or used as a hangover cure, Afere Ebot is hearty and spicy with layers of flavor. It pairs perfectly with yam or rice and is one of the most favored meat-based dishes in Anang land.
15. Afere Nsala (Anang White Soup)
Anang people also have their version of Nsala soup, made without palm oil and typically featuring catfish, yam, and native pepper. This light soup is easy on the stomach and is often used in traditional medicine. It is popular during harmattan and is valued for its warming properties.
Conclusion
The Anang people have a deeply embedded food culture that reflects not only their agricultural expertise but also their communal values. Traditional dishes are crafted with care, passed down through generations, and often tied to specific events, seasons, or spiritual beliefs.
Whether it's the earthy flavors of Afang soup or the festive complexity of Ekpang Nkukwo, each meal offers a glimpse into the heart and soul of the Anang nation. These dishes are more than food—they are edible stories of identity, resilience, and celebration. If you ever find yourself in Akwa Ibom, don’t miss the chance to indulge in Anang cuisine. You won’t just be eating—you’ll be participating in centuries of culinary legacy.
