AFANG SOUP

INGREDIENTS:

Meat of choice (beef, goat meat, cow skin, tripe etc) 

Stock fish and/or Dry fish 

Some shelled and washed snails (or other seafood of choice) 

2 handfuls of Afang/Okazi leaves, sliced

A small bunch of Waterleaf

1 cup of palmoil

2 medium red onions

2 stock cubes

3 tablespoons of ground crayfish

3 scotch bonnet pepper

Salt to taste

HOW TO MAKE AFANG SOUP:

Boiling the Meat and other Proteins:

Wash the meat properly in plenty of water and place in a deep pot. 

Add some water, one of the chopped onions, the stock cubes, some salt and proceeded to cook for till it softens. It is advisable to start with the tough meats (cow skin, tripe etc) first and along the line add the others. 

Soak the stock fish or dry fish in hot water, debone and wash out any sand that might be on it. 

When the meat softens, add the fish, the washed snail and cook for like 10 minutes. 

Use as little water as possible while boiling the meat because this soup does not need much water in it. 

PREPARING THE VEGETABLES:

While the meat is boiling, start preparing the vegetables, wash the water leaf in plenty of water, pick the leaves, roughly chop them and place in a coriander to drain the excess water. 

For the afang leaves, you can get them already sliced from the market, wash it properly and using a blender or food processor, pulse-blend it to tinier pieces. Traditionally, this is done using mortar and pestle and you can as well use it if that's what's available at the moment. 

Blended Afang (Okazi) leaves

COOKING THE SOUP:

In a clean pot, heat up the oil, add the remaining onions and the blended pepper and fry till the onions become translucent. 

Add the water leaf and cover the pot for 3 minutes to allow it wilt down. 

Pour in the meat and stock, add the ground crayfish,the Okazi leaves, stir, add some cayenne pepper if you want it more spicy, taste for seasoning and adjust the salt. 

Cover the pot and cook for 10 minutes and turn of the heat. 

Serve with your choice of swallow; cassava fufu, eba, pounded yam etc.

You're welcome