How To Prepare Afang Soup

This is a classic dish originating from Cross River. The unique flavours derived from the afang (okazi) leaves in combination with the richness of other added ingredients makes this soup very appealing.



Servings: 4 - 6

Ingredients:

• 1kg of assorted meats (beef, ponmo, shaki)
• 4 large snails (optional; washed with lemon or lime)
• 450g of stockfish (pre-soaked to soften it)
• 450g dried fish (washed)
• 225g of periwinkle (prepared by cutting off top cap and tail of shell with the blunt end of knife or small cutlass and washed properly as shown in the picture below)
  
• 1/2 cup of ground crayfish
• 1/2 tsp of ground pepper
• 1/2 tsp of salt
• 2 stock cubes (maggi)
• 1 medium onion bulb (chopped)
• 290ml of palm oil
• 450g of Afang leaves (washed, chopped and blended as shown in the pictures below)
                             
  
  
  
  
  
• 1kg of waterleaf ( washed, and chopped)
• 600ml of water

Preparation:

• Remove the snails from their shell and wash with lemon or lime juice to remove slime and set aside, also wash the smoked dry fish with salt and leave soaking in hot water for about 5-8 minutes, then rinse out thoroughly with lots of cold water, and also set aside
• In a large bowl wash the assorted meat thoroughly (preferable with running water)
• Place a pot on medium heat and transfer the assorted meat to it immediately
• Add the chopped onion, pepper, salt, stock cubes and about 100ml of the water and cook for 20 minutes
• Add the stock fish, periwinkles and snail. Stir and cook for another 10 minutes
• At this point you can add the remaining water, but be sure not to add too much if you want it very thick, also the waterleaf contains lots of water
• Add in the afang leaves, waterleaf and crayfish, then stir properly for about  2 minutes
• Add the palm oil and allow to simmer for 20 minutes more, then stir
• Remove from heat, serve preferably with pounded yam, eba or fufu