Afang Soup

Ingredients

• 3 cups finely sliced afang leaves
• 4 cups sliced waterleaf or spinach
• 600 g assorted meat
• 200 g dried fish or stockfish
• 1 cup palm oil
• 150 g ground crayfish
• 4 red peppers
• 2 Scotch bonnet peppers
• 1 large onion
• 2 seasoning cubes
• 1 teaspoon salt
• 3 cups meat stock

How to make it

1. Cook the assorted meat with onion, salt and seasoning cube until tender. Reserve the stock.
2. Soak dried fish or stockfish, clean carefully and remove bones.
3. Blend peppers and onion. Heat palm oil and sauté the pepper mixture for 5 minutes.
4. Add meat stock, crayfish, fish and cooked meat. Simmer for 10 minutes.
5. Add waterleaf or spinach first and cook for 5 minutes until it releases moisture.
6. Add afang leaves and stir thoroughly. Cook for another 5 to 7 minutes.
7. Adjust thickness, salt and pepper. Avoid overcooking the afang so the soup keeps its texture.
8. Serve with eba, fufu, pounded yam or semolina.