Wash your meat, season with salt, seasoning cubes and pepper.

Put your meat on fire and allow to cook.

While the most is on fire, wash and slice your afang aka ukazi leaves (now this may be a pretty difficult task, so you can have them cut in the market)

After the afang has been sliced, put it into a mortar and pound (now this gives a better result than that which is blended with a machine)

Set Afsng aside, wash and slice the water leaves also and set aside

After 20 minutes, check that your meat is almost soft. If it is, then you can add your fish or any other protein that you want.

Add crayfish, stir, cover and allow it cook for about 10 minutes.

Open the pot after 10 minutes, stir again and taste to ensure your got everything in its correct portion.

Add water leaves and palm oil. Cover and allow it cook again for about 3 minutes.

Open the pot and stir again, then add the afang aka ukazi leaves.

Stir again and bring it down after about a minute.

Violà your afang soup is ready ❤❤❤

Serve with any swallow of your choice.