Afang Soup

Ingredients

• For the Leaves:
• 1 large bunch fresh Afang leaves (substitute with frozen or dried Okazi leaves)
• 1 large bunch waterleaf (substitute with spinach + 1 tbsp sliminess agent like ground flaxseed)
• Note: The traditional ratio is 2:1 (Afang to Waterleaf)
• For the Meat & Stock:
• 1 lb assorted meat (beef, goat, tripe)
• 1 cup stockfish (soaked until soft)
• 1 smoked fish (mackerel or catfish), deboned and flaked
• Optional: Dry fish, periwinkles
• 8 cups water
• 2 seasoning cubes (Maggi/Knorr)
• 1 tbsp ground crayfish
• 1 tsp pepper soup spice (optional)
• For the Soup Base:
• 1 cup palm oil
• 1 medium onion, blended or finely chopped
• 2-3 scotch bonnet peppers, blended

Instructions

1. Wash the Afang leaves and shred them as finely as possible. Wash and roughly chop the waterleaf (or spinach).
2. In a large pot, boil the assorted meat and stockfish with onion and seasoning until they are tender. Set the meat aside and save the broth.
3. Heat palm oil in a separate pot. Fry the blended pepper and onion for 5 minutes. Add the ground crayfish and the reserved meat broth, and bring it to a boil.
4. Add the boiled meats, stockfish, and flaked smoked fish to the pot. Stir in the chopped waterleaf and cook for 5-7 minutes until it wilts.
5. Add the finely shredded Afang leaves and stir well. Leave the pot slightly uncovered and simmer for 10-15 minutes until the leaves have softened. Adjust seasoning with salt.
6. Serve the soup hot with your choice of swallow.