AFANG SOUP

INGREDIENTS
- Afang leaves (Sliced and pounded/ground)
- Waterleaf
- Snail
- Beef
- Cow leg
- Dry fish (medium)
- Ground crayfish (a generous amount)
- Periwinkle (shelled)
- 8 fresh yellow peppers
- Palm oil
- Medium Stockfish (cut into size)
- Stockfish head
- 4 Cubed seasoning
- Onions
- salt to taste

What you do
Chicken or fresh fish cannot used because of their strong flavour which might interfere with that of the Afang leaves which is the main ingredient of this soup. If you must use chicken or fresh fish then serve it separately.

Wash the meat, put in a pot and add 2 yellow peppers, onions, salt and 2 cubed seasonings and then cook until tender. Wash the stockfish, cook until tender. Wash snail with lime or alum.

Wash the meat, put in a pot and add 2 yellow peppers, onions, salt and 2 cubed seasonings and then cook until tender. Wash the stockfish, cook until tender. Wash snail with lime or alum.

Wash the dry fish with salt and leave to soak in hot water for 5-8 minutes to remove the sand. Wash the water leaf, slice and then wash again to remove the slime.

In a bigger pot add the cooked meat, stockfish, snail, periwinkle, washed dry fish, ground crayfish, ground yellow pepper, salt and cubed seasoning. Add very little water if necessary. Cook for about 10minutes. Add the washed waterleaf and cook for 5minutes, add palm oil and boil for 2minutes.

Finally add the pounded or ground afang leaves, cook for 2minutes, give it a good stir and allow to simmer. Remove from heat (do not overcook the afang). Serve with pounded yam, fufu or eba.