Afang Soup

Food is an Art, Cooking is an expression. Feeding well is a necessity.

Let us cook Afang Soup:

How to Cook Afang Soup

Ingredients for Afang Soup

400g sliced Okazi/Afang leaves
250g Water leaves
20 to 25 cl red palm oil (about 1 drink glass)
Beef, stock fish and Dry fish
Periwinkle
2 tablespoons ground crayfish
Pepper and salt (to taste)
2 stock cubes

Before you cook the Nigerian Afang Soup

Wash, drain and slice the water leaves into tiny pieces.

Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it. It's the same hand machine for grinding melon. If you don't grind, you won't enjoy the soup because its a tough leaf.After grinding, the leaf becomes tender.

Grind your pepper and crayfish and cut the onions into tiny pieces.

Cooking Directions

Boil the beef and stockfish with the diced onions and stock cubes in a very small quantity of water.
When done, add the dry fish and cook for about 5 more minutes.
 Now add the palm oil, crayfish and pepper.
Once it starts boiling,Add waterleaf and periwinkle to the boiling soup, allow to cook for like 5 minutes add the grounded afang leaf.

Stir properly and bring down from fire.

Allow to simmer and enjoy.

The Afang soup is ready!