Afang Soup

Ingredients

Salt

to taste

Seasoning cubes

2-3

Fresh pepper

2 tablespoons, blended

Crayfish

2 tablespoons, ground

Onions

1 large, chopped

Palm oil

1 cup

Dry fish

1 cup, soaked and cleaned

Stockfish

1 cup, soaked

Beef

1 lb, cut into pieces

Waterleaf

2 cups, finely chopped

Afang leaves

2 cups, finely chopped

Instructions

1. Begin by thoroughly washing the Afang leaves and Waterleaf. Chop them finely and set aside.
2. In a large pot, combine the beef with chopped onions, seasoning cubes, and salt. Add enough water to cover the meat and boil until tender, approximately 45 minutes.
3. Once the beef is tender, add the soaked stockfish and dry fish to the pot. Allow everything to cook together for an additional 10 minutes.
4. In a separate pot, heat the palm oil over medium heat until it is clear and fragrant. Add the remaining chopped onions and sauté until they become translucent.
5. Stir in the blended pepper and ground crayfish, cooking for a few minutes to meld the flavors.
6. Carefully add the boiled meat, stockfish, and dry fish from the first pot into the sautéed onion and pepper mixture.
7. Pour in a little water to achieve your desired soup consistency and let it simmer for about 10 minutes, allowing the flavors to develop.
8. Finally, add the chopped Afang leaves and Waterleaf to the pot. Stir well to combine all ingredients.
9. Cover the pot and let the soup cook on low heat for another 10-15 minutes, or until the vegetables are tender and vibrant.
10. Taste the soup and adjust seasoning with salt or additional seasoning cubes as necessary.
11. Serve hot, accompanied by your choice of swallow, such as fufu, pounded yam, or eba.