INGREDIENTS
Okazi/Afang leaves
Palm oil
Beef
Dry fish
Cray fish
Pepper
Salt
Onion (chopped) optional
Seasoning cubes
Kanda/Kpomo (cow skin)
Afang soup is a very known Nigeria cusin that is mostly prepared and eating by both the Calaber and Akwa ibom people in Nigeria and it's known as one of their Native/traditional soup and it's very tasty and nutritional base on the fact that the soup is mostly prepared with different large amount of Vegitables like the known Okazi leaf and the famous water leaf also known to be called the Afang leaf.. below is the preparation stages to make a yummy Afang soup.
PREPARATIONS
Wash, drain and slice the water leaves into tiny pieces and set aside.
Grind or pound the sliced Okazi/Afang leaves. In Nigerian markets, the sellers of these sliced Okazi/afang leaves have a machine for grinding it. You can also grind it with your blender with small quantity of water.
Boil the beef and Kanda with the diced onions and stock cubes and add small quantity of water until it's soft. When done, add the dry fish and cook for about 5 more minutes.
Add the pepper and palm oil and allow it to boil. Add the crayfish and stir.
Add the periwinkle and then the water leave and allow it to simmer for 5min
Add the Afang/okazi leave and allow to cook until the leaf is softened and the water has dried up a bit. Stir and bring down..
And it's all done.. you can come and join me guys
