SMART DML Lovers

🌷 Midday Prayer for Healing
Lord, the day feels long and heavy for those who are hurting. Touch every broken heart with Your tender mercy. Let Your presence fill the empty spaces where love once lived. Remind them that You are near to the brokenhearted and that joy will come again. 💛

AFANG SOUP
🌿 What it is:
Afang soup is a rich, leafy soup made from Afang leaves (wild spinach, also called Gnetum africanum) and waterleaf. The combination gives it that unique balance — the Afang adds an earthy, slightly bitter flavor while the waterleaf brings moisture and softness.

🍖 Main ingredients:

Afang leaves (or okazi leaves in Igbo land)

Waterleaf

Palm oil

Crayfish

Stockfish and/or dry fish

Assorted meat (goat meat, beef, shaki, etc.)

Periwinkles (optional but traditional!)

Seasoning cubes, salt, pepper, onions

🍲 Flavor & texture:
It’s thick, hearty, and deeply flavorful — not watery like some soups. The palm oil gives it that golden glow, and the mixture of meats and seafood creates a deep umami taste.

🍽️ How it’s served:
It’s usually eaten with eba (garri), fufu, pounded yam, or semovita. In traditional Efik homes, it’s a dish served proudly to guests — a symbol of hospitality and abundance.

💚 Fun fact:
Even though Afang looks similar to Edikang Ikong soup, they’re different — Afang uses the wild spinach leaves (which are tougher and more fibrous), while Edikang Ikong uses fluted pumpkin leaves (ugu).

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