Afang Soup

Wash and boil your beef with stock fish and spice with salt, knorr and pepper till the beef is very soft and tender. While those cook, wash and chop the water leaf and set aside. blend the dry diced okazi leaf and set aside. Wash and debone dry fish with warm salted water and set aside too.

Once the beef is tender and the meat stock almost dried up; add palm oil, cover and leave to boil more for about 2 minutes. Add knorr cubes and pepper into the pot.

Add your kpomo, crayfish and dry fish; stir and cover and let the soup base cook well without any vegetables. Taste for salt and add more if necessary but be very careful so you don't have excess salt in soup

Add okazi leaf and then stir after 3 minutes add waterleaf then stir very well and let it simmer for just about 2 to 3 minutes then turn off heat.