Afang soup

Name: Afang soup
Cuisine: Nigerian
Ingredients: 3 bunches waterleaf; 1 bunch ukazi leaf; 2 pieces mangala fish; 1 kg beef; 2 cups diced cow skin (kpomo); 4 soup spoons palm oil; 1/2 cup crayfish; 1 pair knorr; 2 table spoon pepper; 2 maggi stockpot; 2 tablespoon baking powder; 1/2 cup pounded iru

Nkeiruka Obiageri Obiagwu @cook_7907678

Abuja

#abuja

Nkeiruka Obiageri Obiagwu @cook_7907678

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Ingredients

3 buncheswaterleaf
1 bunchukazi leaf
2 piecesmangala fish
1 kgbeef
2 cupsdiced cow skin (kpomo)
4soup spoons palm oil
1/2 cupcrayfish
1pair knorr
2 table spoonpepper
2maggi stockpot
2 tablespoonbaking powder
1/2 cuppounded iru

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Steps

1

Prep: cut the waterleaf, pour in hot water, put in the baking powder, let it sit for a while then sieve out. The baking powder helps it retain its greenness
2

Prep: wash your ukazi and pound with a mortar till it turns to mush. Set aside
3

Wash your beef, put in a pot, season with the stockpot and knorr, add the fish and allow to cook, make sure the water left is very small.
4

Add the kpomo, iru and pepper, add half cup of water and stir
5

When it boils add the waterleaf crayfish and oil then turn well. Dont cover the pot.
6

When the water from the waterleaf reduces, add the ukazi stirr and let to simmer.
7

Check for salt and pepper then bring down. Enjoy with any swallow