Step to step on how I prepared the best African soup (afang soup) yesterday evening.

I went to my mother's garden and plucked the afang leafs from the source as shown here.

Proteins are goat meat, beef, cow skin, stockfish, and smoked catfish, de-shelled periwinkles and ground crayfish.

Vegetables are afang leafs and waterleaf

Base & Seasoning:
Palm oil, yellow or red scotch bonnet peppers, bouillon cubes, and salt to taste.

Step-by-Step Preparation
Prep the Vegetables:
Wash and finely slice the waterleaf into tiny pieces. Pound or blend the afang leaves with a little pepper and crayfish until finely shredded.

Cook the Meats: Season your tougher proteins like goat meat, beef, and stockfish with salt, seasoning cubes, and pepper.

Add a minimal amount of water and cook until tender and the stock is concentrated. Add ponmo and pre-soaked smoked catfish halfway through.

Add Oil and Spices: Pour in your palm oil, ground crayfish, and extra pounded yellow pepper into the meat stock. Let it simmer for a few minutes until the oil and broth blend well.

Add Waterleaf: Stir in the chopped waterleaf and periwinkles. Cook for 3 to 5 minutes to let the waterleaf wilt and release its natural juices.

Incorporate Afang Leaves: Add the pounded or blended afang leaves. Stir thoroughly and let the soup simmer on medium-low heat for 3 to 5 minutes. Avoid overcooking so the vegetables stay vibrant green.

Serve: Turn off the heat, add a final splash of palm oil or crayfish if desired, and let the soup rest for 2 minutes before serving.

It's best serve with fufu, semovita, wheat or garri