Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. Grind your pepper and crayfish and cut the onions into tiny pieces.

Boil the beef and pormo with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes

Now add the palm oil, crayfish and pepper. Once it starts boiling, add, water leaves and periwinkle. When water leaves have dried up a bit, add your okazi, allow to soften add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!