Slice and blend Afang leaves using mortar or manual blender and set aside

Pick, wash, slice waterleaf and set aside

Steam your meat and stock fish adding salt and seasoning cubes

Cut and wash clean the perewinkle and set aside in a salted water

When meat is ready, add your chopped kpomo, pepper, crayfish and palm oil. Stir and allow to boil for 3 minutes so that the palm oil will be well incorporated into the beef stock. Then scatter round the periwinkle inside the pot. Don't stir immediately you add the periwinkle as it is believed that it will make the perewinkle difficult to blow out(I don't know how true though 😀). Then allow to boil for 2 minutes

Add your already blended Afang leaves. Stir and allow to boil for 3 minutes and taste for salt or seasoning

Add your sliced water leaf, stir and allow to cook for 2 minutes. After which your Afang soup is ready

For your pounded yam, peel and boil the yam till tender and pound till u get a smooth dough