Afang soup

Name: Afang soup
Cuisine: Nigerian
Ingredients: 500 g sliced Okazi/Afang leaves | about 4 handfuls; 250 g Water leaves; 20-25 cl red palm oil (about 1 drink glass); Beef, kpomo and Dry fish; 2 tablespoons ground crayfish; Pepper and salt (to taste); 2 stock cubes

Stretchy4.0 @cook_9215677

The inspiration behind this recipe is just "craving" i have been craving the soup for over five months and one thing or the other stops me from making it until my friend started craving it the i decided to make Afang soup......enjoy!!

Stretchy4.0 @cook_9215677

Saved

Ingredients

500 gsliced Okazi/Afang leaves | about 4 handfuls
250 gWater leaves
20-25 clred palm oil (about 1 drink glass)
Beef, kpomo and Dry fish
2 tablespoonsground crayfish
Pepper and salt (to taste)
2stock cubes

Saved

Steps

1

Wash, drain and slice the water leaves into tiny pieces.
2

Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water.
3

Grind your pepper and crayfish and cut the onions into tiny pieces.
4

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 about 5 more minutes.
5

Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves and water leaves. When the okazi 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!
6

Note: i chose not to use periwinkle because i could not find it but it is best to cook with periwinkle. I am a beef lover so i used only beef and pomo.