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Recipe

AFANG SOUP

INGREDIENTS

  • 8 medium pieces Beef
  • 1 Small size Stockfish head
  • 10 medium pieces Cow Skin
  • 1 medium pair Smoked fish (Calabar type)
  • 2 cups Perewinkle in shell (optiona)
  • 1 medium sized Afang leaves (Finely shredded)
  • 5 small bunches or heaps Water leaves
  • 4 tablespoons Crayfish (ground)
  • 1 tablespoon Dry Pepper or 4 large size Fresh Pepper
  • 1 litre Palm Oil
  • 2 Cubes of Maggi of choice
  • 2½ litres Water
  • Salt To taste

METHOD

  • Season the beef with a little salt, dry pepper and Maggi Cube
  • Steam till water dries up
  • Add 1 litre of water, the stockfish head, cow skin and continue cooking for another 20 minutes
  • Pound or blend the finely shredded Afang leaves till very fine
  • Pick, wash and shred the water leaves finely
  • Wash and debone the fish
  • Add the remaining water, fish, crayfish, pepper, Maggi Cube and periwinkle
  • Stir and allow to boil for about 5 minutes
  • Add palm oil, Stir and cook for about 2 minutes
  • Add water leaves, stir and cover the pot for about 5 minutes 
  • Add Afang and stir thoroughly
  • Add salt to taste
  • Simmer for about 5 minutes
  • Remove from heat
  • Serve with Fufudelight

INGREDIENTS

  • 1 medium bunch Oha leave
  • 8 medium pieces Dried Meat
  • 1 medium size Smoked Fish
  • 4 medium pieces Stock Fish
  • 1 wrap Ogiri
  • 2 tablespoon Achi
  • 1 tablespoon Dry pepper (ground)
  • 1 Cup Oporo
  • 1 cooking spoon Palm Oil
  • 2 litres Water
  • Salt to taste

METHOD

  • Boil the stockfish till soft
  • Soak the dried meat in boiling water for few minutes, then wash thoroughly to remove sand and burn smell.
  • Boil two litres of water
  • Add the stockfish and the meat
  • Wash the smoked fish and add
  • Wash the Oporo
  • Grind the Achi and dissolve in cold water thoroughly and add to the soup. Stir.
  • Add the Oporo, dry pepper, Ogiri and Maggi cubes and plam oil
  • Stir thoroughly and reduce the heat
  • Pick wash and cut the Oha leaves with your fingers
  • Add to the soup and salt to taste. Simmer for about 10 minutes
  • Serve with cassava Fufudelight