LET ME SHOW YOU HOW TO COOK AFANG SOUP

MAIN INGREDIENTS-

Afang/okazi leaf ( 3 bunches or more )
Water leaf ( 4 big bunches )
Meat ( of choice )
Dried or smoked fish ( of choice )
Cow skin ( kpomo )
Stockfish ( 1 big sized )
Shelled Periwinkles ( 1 cup )
Palm oil ( 5 cooking spoon or more )
Red or yellow fresh pepper
Crayfish ( 1 ground cup )
Stock cubes ( to taste )
Salt ( to taste )

PROCEDURE FOR COOKING -

Firstly, you make sure that everything is neatly ready

PROCEDURE FOR COOKING

1: Steam the meat with pepper, stock cubes, salt and when it is almost done, add in the dry/smoked fish, stock fish and other proteins.

Cook until all are properly cooked, remove the dry fish and set aside, if only, you don't want it to disintegrate/scatter in the soup.

NOTE: Little water should be used to steam the various proteins Remember not to add water yet as waterleaf can boil and bring out water..

2: Add In the meat stock, add in the shelled periwinkles, ground crayfish and ground peppers and allow to boil for 1 minute.

3: Add in the palm oil and allow to boil on medium heat for 6 to 8 minutes.

NOTE: This step is optional, you can add the palm oil at the end of the cooking of the soup, that is after step 5.

NOTE: The Palm oil should almost be the only liquid in this soup.

4: Now add in the sliced water leaf and leave to boil for 3 to 5 minutes on low heat.

5: You can now add in the removed steamed fish into the cooking soup and allow to boil for 1 minute.

6: Finally add in the blended/ground/pounded Afang leaf into the cooking soup and leave to boil for 1 - 2 minutes.

NOTE: The afang leaf is what is used to thickening this soup.