Ingredients for Afang Soup
Okazi leaves | 4 handfuls of sliced Okazi
Water leaves | 1kg or a big bunch
Palm oil | 30cl (about 1 small bottle of Coca Cola)
Periwinkle - 1 cup
Onions | 2 medium bulbs
Beef, Kanda and Dry fish
Pepper, Salt and Crayfish - to taste
Stock Cubes (Maggi or Knorr) | 3 cubes
Before you cook the Nigerian Afang Soup
Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water. Take a look at the ground Okazi leaves.
Grind your pepper and crayfish and cut the onions into tiny pieces.
Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.
Now add the palm oil, crayfish and pepper. Once it starts boiling, add the water leaves and periwinkle. When the water leaves have softened and the water has dried up a bit, add the okazi leaves, salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!
Serve with Garri (Eba), Semolina, Amala or Pounded Yam.