Afang soup is made with afang leaves (Ukazi) and water leaves. This two leaves combines seamlessly to make a delicious pot of soup. The afang leaves is usually sliced and then ground with either a kitchen blender, hand grinding machine or pestle/mortar. The water leaf is washed and sliced.
I love afang soup because it is made with vegetables which are very nutritious, medicinal and contain fibers. Enough talking, let’s make a delicious Afang soup.
These are what you’ll be needing to make a pot of afang soup for 4-6 persons.
1.sliced water leaves, 500gg
2.Two cups of ground crayfish
3.Ground fresh afang leaves,200g
4.Seasoning cubes (4)
6.Five medium sized dry fish
7.Two cups of palm oil
8.A cup of periwinkle
9.Salt and pepper
10.Goat meat, 2kg
Let’s See The Procedure Below
Season and boil meat
Boil stock fish separate till it soft
Wash the water leaves, put in a pot and allow to cook, do not add water till it turns slightly brown
Add the parboiled meat with its content
Add half the oil you are to use for the cooking
Allow to cook for 5minutes
Add crayfish, stockfish, ground fresh pepper and seasoning cubes
Allow to cook for minutes
Add ground afang, periwinkle, the remaining oil and allow to cook on low heat for 4min, if you want your afang screaming fresh
Your delicious pot of Afang is ready . Serve with fufu, corn meal or semo