Afang Soup

Traditional afang soup garnished with assorted meats and smoked fish. The soup gets its distinct taste from palm oil, waterleaf, okazi leaves, and crayfish.

Ingredients:

  • 3 cups waterleaf (washed and finely chopped)
  • 2 cups Afang (okazi) leaves (washed, finely shredded or blended)
  • 500g assorted meats (beef, shaki, cow foot – pre-boiled)
  • 300g smoked fish or stockfish (washed and deboned)
  • 2 cups periwinkle (optional, washed thoroughly)
  • 1 cup ground crayfish
  • 2–3 scotch bonnets (blended)
  • 1 large onion (chopped)
  • 2–3 seasoning cubes
  • 1–2 tablespoons locust beans (optional)
  • Salt to taste
  • ½–¾ cup palm oil

Equipments:

  • Cooker
  • Cooking utensils
  • Pot

Cooking Instructions:

Cooking Method:

Stewing and Steaming

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