Afang Soup

A deep green, vegetable-rich soup of afang and waterleaf with periwinkles and palm oil.

Prep 40 min · Cook 60 min · Intermediate · $30.00 CAD

Ingredients

• 800 g Beef and assorted meat
• 150 g Dried or smoked fish
• 1 cup Periwinkles (shelled)
• 2 cup Afang (okazi) leaves, shredded
• 500 g Waterleaf, chopped
• 1 cup Red palm oil
• 3 tbsp Ground crayfish
• 3 Scotch bonnet peppers
• 3 cube Stock cubes
• 1 tsp Salt
• 1 Onion

Cook it step by step

1. Season and cook the meat
2. Soften the dried fish
3. Prepare the leaves
4. Steam the waterleaf with the meat
5. Add palm oil and seasoning
6. Stir in the afang
7. Serve with swallow