First, break the bottom of the shelled periwinkles, wash very well till the water turns light blue...... You then know its clean. Use hot water and salt to rinse and drain,then set aside.

Pound your crayfish and habanero pepper together and set aside.

Pound your Afang leaves and set aside, do not rinse or add water...... If not, it won't pound. You can rinse and sun dry and pound later if you must rinse.

Wash your water leaves clean and set aside.

Soak your stockfish in hot water to get soft, drain the water and set aside

Remove the bones in the dry fish, rinse and set aside

Boil the cowleg/cowhead/ cowbeef(whichever you are using) with seasoning, salt, onions, fresh or dry pepper and little water if you are using a pressure pot or keep topping water if you are using a regular pot.

Wash your kpomo thoroughly and set aside.

Mix the Afang and waterleaves and cook on low heat, after about 10mins.....the leaves have collapsed, add your meat, stock fish, dry fish, crayfish and pepper mix, kpomo, periwinkles....... Allow it to cook for another 10mins, taste for salt before adding your seasoning and salt. Then add your palm oil, let it cook for 5mins, your Afang is ready!!! You can eat it with any swallow of your choice. Thank you!