Afang Soup

How to Make It

1. 1

   If using dried afang leaves, soak in warm water for 10 minutes. Pound lightly in mortar or pulse briefly in a blender — afang should be coarsely broken, not pureed.

2. 2

   Squeeze excess water from waterleaf. Set aside separately from afang.

3. 3

   Place a pot over medium heat. Add palm oil and heat for 2 minutes. Add blended pepper and onion mixture, fry for 8 minutes until well reduced and oil rises.

4. 4

   Add pre-cooked beef, goat meat, stockfish, and smoked catfish. Stir thoroughly and cook for 5 minutes.

5. 5

   Add ground crayfish, seasoning cubes, and salt. Cook for 3 minutes.

6. 6

   Add the waterleaf and stir well. Cook on high heat for 5 minutes to drive off the excess liquid, stirring occasionally.

7. 7

   Add the periwinkles and stir through.

8. 8

   Add the pounded afang leaves. Fold in carefully. Reduce heat to medium and cook for 8–10 minutes. The soup should be thick, glossy, and fragrant with the distinctive afang earthiness.

9. 9

   Taste for seasoning. Serve hot with pounded yam, eba, or starch.