Afang Soup

  • Assorted meat (beef, shaki, cowleg, kpomo, oxtail)
  • Stockfish (soaked or already cooked)
  • Dry fish
  • 6tablespoon full crayfish
  • Maggi
  • Blended Scotch Bonnet pepper
  • Salt
  • Periwinkles
  • 500ml palm oil
  • 450g Afang leaves, sliced and pounded
  • Waterleaves or spinach 1.3kg
  • 1000ml stock

This a large portion of soup, do not be scared about the quantity., dry fish should be washed with warm water and salt, stockfish could be soaked in water for a long time or cooked, periwinkles should be washed and also be prepared..

  • Your assorted meats should be cooked, and the meat stock should be kept aside.
  • In a large pot, put your cooked meats, dry fish, stockfish, crayfish,periwinkles, pepper and stock. mix together and allow to cook for about 5 minutes.
  • Add your palmoil into the pot, and your water leaves or spinach, maggi and salt, mix properly cook for 3-5 minutes , you do not want to overcook it so do not turn your eyes away from your pot.
  • Now add your afang and make sure you mix it properly so it goes everywhere. leave to simmer for 5 minutes. and your soup is ready to serve. 

Goes well with pounded yam. Original Recipe gotten from my Dad.

Author: thelmzkitchen

Just a girl who is very passionate about food and cooking

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s