In my introductory post I mentioned Afang soup as my favorite dish. Here's a step by step guide on how to prepare it just in case you'd love to try it out.
Here's the Ingredients Required to Prepare Afang Soup
400g sliced Okazi/Afang leaves | about 4 handfuls
250g Water leaves
20 to 25 cl red palm oil (about 1 drink glass)
Beef, Kanda and Dry fish
2 tablespoons ground crayfish
Pepper and salt (to taste)
2 stock cubes
**Before you cook **
Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In most Nigerian markets, the sellers of these sliced Okazi leave have a machine for grinding it. You can also grind it with your blender with a small quantity of water. Grind your pepper and crayfish and cut the onions into tiny pieces.
Cooking Directions
Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.
Now add the palm oil, crayfish and pepper. Once it starts boiling, add the Afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!
Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.
If you have a different recipe for preparing the meal, kindly drop them in the comments section; I'd be glad to learn from you.