INGREDIENTS
- Afang leaves (this will be plucked, washed, shredded and pounded until it looks totally crushed)
- Water leaves (washed and shredded)
- Goat meat ( seasoned and well steamed)
Note: you can use any other meat or fish of your choice but please, do not use chicken meat!!!.. - Stock fish
- Dry fish
- Cray fish ( plenty of it!)
- Kanda (diced)
- Periwinkle ( the tail end of the shell should be cut off, then the rest of it is washed thoroughly until its very clean and then soaked in salted water. )
- Snail meat (optional)
- Palm oil
- Salt , seasoning cube and pepper leaves
- Onions ( just for steaming the meat)
PREPARATION
in a medium size pot, pour the seasoned meat and stock fish together and cook till it becomes tender. Add the Dry fish and crayfish into the mixture and then add palm oil and allow to boil for a while. Add the water leaves into the pot and stir until it's well mixed. Cover and allow to simmer for about 5 mins. Then add a little bit of salt... just tiny. The real taste of the Afang soup comes from the crayfish and dry fish used. So ypu have to avoid excessive salt and other seasoning cubes. Then add in the Afang leaves and stir until it's well mixed. At this point, the soup should be a bit dry, here, you can now add some more meat stock or warm water until you get a broth-like consistency. You can also add seasoning cube, pepper and salt to your taste. Allow the soup to simmer for like 3-5 mins. Then turn off the heat.
That's it!!!
Afang soup can be served with fufu or eba.
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Enjoy!
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