Afang Soup

🛒 Ingredients

• Afang Leaves (Okazi leaves) 250 g · 200 kcal
• Waterleaf 500 g · 125 kcal
• Beef (assorted) 500 g · 1250 kcal
• Stockfish (dried cod) 100 g · 350 kcal
• Smoked Mackerel 150 g · 300 kcal
• Shelled Periwinkles 150 g · 120 kcal
• Palm Oil 180 g · 1620 kcal
• Ground Crayfish 50 g · 175 kcal
• Onion 100 g · 40 kcal
• Scotch Bonnet Pepper 20 g · 8 kcal

👨‍🍳 Instructions

1. Wash and boil assorted meats (beef, cow skin if using) until tender, then add pre-soaked stockfish to cook until soft. Reserve the broth.
2. Prepare vegetables: Wash waterleaf thoroughly, slice thinly, and squeeze out excess water. Wash Afang leaves, slice finely, and pound lightly in a mortar or blend coarsely.
3. In the pot with the cooked meat and reserved broth, add palm oil, ground crayfish, chopped onion, and blended Scotch bonnet pepper. Simmer for 5-7 minutes to allow flavors to meld.
4. Stir in the squeezed waterleaf and cook for about 5 minutes, allowing it to wilt and integrate into the soup base.
5. Incorporate the finely sliced Afang leaves and flaked smoked mackerel. Add shelled periwinkles if using. Stir well.
6. Season with salt (and seasoning cubes) to taste, simmer for another 5 minutes, ensuring all ingredients are heated through. Serve hot with traditional Nigerian swallows.