Afang soup

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

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

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.

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

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

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

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