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. If you are adding your palm oil last, this is the right time to add it, but it is best to add it before adding the afang leaf.
7: Taste for salt and other seasonings, and adjust if necessary.
8: Turn off the heat immediately and your mouthwatering Afang soup is ready……Seê _ Morê
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