How To Make Afang Soup!

This is a classic Cross riverian dish and indeed one of my favourites. The unique flavours derived from the afang leaves in combination with the richness of other ingredients makes this superb soup appealing to a wider spectrum of palates.
Afang soup

I kg / 21b assorted meats (oxtail, tripe, ponmo, bokoto & bushmeat)
4 snails (washed with lemon or lime)
450g / llb stockfish (pre-soaked)
450§ / llb dried fish (washed)
225g/8oz periwinkle (top & tail shell)
225g/8oz whole dry prawns (cleaned)
22 5g / 8oz ground crayfish
22 5g / 8oz ground pepper
I medium onion
450g / llb afang leaves (washed, shredded & pounded)
lkg/21b waterleaf (prepared & washed)
290ml /lOfl oz palm-oil
600ml/lpt stock or water
salt to taste

Wash the assorted meat thoroughly and place in a pot. Add the sliced onions, ground chillies and some stock or water. Cook for 30minutes. Meanwhile, remove the snails from their shells and wash with lemon or lime juice to remove slime. Wash the smoked dry fish with salt and leave soaking in boiling water for 5-8 minutes to kill any insect and loosen any sand or grit. Rinse out thoroughly with lots of cold water.

With the blunt end of a knife, top and tail the periwinkles and wash thoroughly. Add the prepared ingredients and the stock fish to the pot of meat, continue cooking for additional 10 minutes, adding more stock as required.

Finally, add the pounded afang leaves, washed waterleaf and crayfish. Give it a good stir and bring to the boil. Add palm oil, check seasoning and allow to simmer for 15-20 minutes until the aroma fills the kitchen and the soup is well blended. Remove from heat, dish unto a plate and serve with pounded yam or fufu.


Courtesy of Laura Edet

Afang soup

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