If you have never tasted afang soup you missing o That green color from fresh water leaf and Afang leaves, pounded not blended. Then there is the the meat assorted meat, kpomo, dry fish, periwinkles, stock fish. The variety is what makes it the pot rich. A pot with only one type of meat is just not it. And the swallow? For me it has to be fufu. But I know some people prefer pounded yam or garri. So what do you think? Is afang your number one soup, or is there another soup that can beat this delicious afang? Tell me in the comments.
