Wash your waterleaf, slice and allow to drain in a basket. Cut your onionPound pepper and keep aside.

Wash your meat, stock fish, kpomo (cut the kpomo into small chunks) and put on fire. Add spices, diced onions and seasoning, allow to cook until soft.

At this point add your palm oil, crayfish, wash dried fish, pepper, dawadawa and cook for 5 minutes on low heat. Add your grinded afang and cook for 8 minutes. Add your drained waterleaf and cook for another 4 minutes, add seasoning and salt to taste. Walaaa.... Your delicious Afang soup is yummily ready

Serve with poundy, eba, semo, wheat, or tuwon shinkafa.