Boil the beef and kanda with the diced onions and stock cubes in a very small quantity of water when done, add the dry fish and cook for 5 more minutes

Now add the palm oil, crayfish and pepper. Once it start boiling, add the Afang leaves, water leaves and periwinkle (optional).

When the Afang leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang Soup is ready ! Serve with Garrison,semolina, amala