Afang soup with tuwo Masara(corn flour)

Steam meat with onions, pepper and seasonings till properly cooked and then set aside

Put the waterleaves in a pot on medium heat, allow to cook till it has extracted it's water and almost all dried out then add crayfish, pepper and meat with the stock, perewinkles and the seasonings then allow to cook properly, then add palm oil and cover to cook, while that is, hit the afang in mortar to for the leaves to be more softer and shorter, then stir the pot and add the afang, stir and bring down immediately to maintain the freshness, the heat of the pot wraps up the cooking

Put water in a pot and allow to boil, mix corn flour in a little bowl of water then pour in the boiling pot of water, stir till thicken and properly cooked then add the dry flour till its texture suits you, over to cook for a minute, stir again and bring down.

Serve and enjoy meal with chilled water!