Ingredients
Afang (gnetum africana) leaf
Waterleaf
Snail
Beef
Cow leg
Dry fish
Periwinkle
Crayfish
Dried fish
Stock fish
Hot chilli
Habanero pepper
Fresh yellow peppers
Palm oil
Onions
Seasoning cubes
Salt to taste
Cooking
Boil the meat with onions, ginger, garlic and stock cubes.
While the meat is cooking, pound or blend your afang leaves.
When the meat is boiled enough, add palm oil and allow to cook for about five minutes.
Add habanero pepper, smoked fish, blended crayfish, and periwinkle. If you have additional ingredients, this is the right time to add them. Then let it cook for another five minutes.
Add the waterleaf and stir well.
Let it steam for about two minutes.
Add afang leaves.
Let it simmer till leaf is soft and tender.
Afang soup is ready.
You can serve with akpu, eba, semolina or pounded yam.
