afang soup

How to cook afang soup

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Photo of the Remarkables mountain range in Queenstown, New Zealand.

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Ingredients:

  • Waterleaves
  • Blended okazi leaves
  • Assorted meats
  • Stockfish
  • Palm oil
  • Ground fresh pepper
  • Periwinkles
  • Ground crayfish
  • Salt
  • Seasoning cubes
  • Dried or roasted fish
  • Kpomo
  • Onion
  • Snail (optional)

Preparation method

  • Wash the meats, put in a pot, add seasonings, and then cook until tender
  • Wash the stockfish, cook until tender. Wash the snail with lime or alum
  • Wash the dried fish and soak in hot water for 5 – 8mins to remove sand
  • Wash the waterleaf, slice, and wash again to remove the slime
  • Add the cooked meat in a bigger pot, add the stockfish, snail, periwinkle, dried fish, crayfish, ground fresh pepper, salt, and seasoning cubes. Then cook for 10mins.
  • Add the waterleaf and cook for 5mins. Add the palm oil and allow to boil for 2mins
  • Lastly, add the blended okazi (afang) leaves. Allow cooking for 2mins, stir and check for taste. Allow to simmer. Eat with any swallow of your choice
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Photo of the Remarkables mountain range in Queenstown, New Zealand.

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