Afang soup

First Slice the water leaves and set aside.  Slice Afang leaves, pound or blend it and set aside.

Cook the assorted meat and stock fish with chopped onions, one stock cube/seasoning cube and salt to taste. Cook until tender.  Then clean the dried fish in hot water,remove the bones and add the fish to the pot of cooked meat. - Add the Palm oil, pepper, ground crayfish and remaining stock cube to the pot.  Mix well and then add periwinkles   Cover the pot and leave to boil for about 5 minutes. - After 5 minutes, add the Afang leaves, leave to simmer for 3 to 5 minute

If using fresh Afang leaves, let it simmer for 3 minutes.   I like to add both the Afang leaf and water leaves together but due to the toughness of the afang leaves, I l add the Afang first before the water leave. Add salt to taste, simmer for 2 minutes and your Afang Soup is ready.