Afang Soup

Ingredients

• Salt (to taste)
• Seasoning cubes (2)
• Pepper (2-3 scotch bonnet peppers, blended)
• Crayfish (2 tablespoons, ground)
• Onions (1 medium-sized, chopped)
• Palm oil (1 cup)
• Dry fish (100g)
• Stockfish (100g)
• Beef (500g, cut into small pieces)
• Waterleaf (250g)
• Afang leaves (500g)

Instructions

1. Wash the afang leaves and waterleaf thoroughly, then chop them finely.
2. In a pot, boil the beef with onions, seasoning cubes, and salt until tender.
3. Add the stockfish and dry fish to the pot and continue cooking for another 10 minutes.
4. Heat the palm oil in a separate pot, then add the chopped onions and sauté until translucent.
5. Add the blended pepper and crayfish to the pot and cook for a few minutes.
6. Add the boiled meat, stockfish, and dry fish to the pot with the palm oil mixture.
7. Pour in some water and allow it to simmer for about 10 minutes.
8. Add the chopped afang leaves and waterleaf to the pot and stir well.
9. Cover the pot and let it cook for another 10-15 minutes, or until the vegetables are tender.
10. Taste and adjust the seasoning if needed.
11. Serve hot with your choice of swallow (e.g., fufu, pounded yam, or eba).