Afang Soup
Sud-Ouest · 90 min · Hard · Serves 2
A rich Calabar-style soup: pounded afang (okazi) leaves and waterleaf cooked with goat meat, dried fish, periwinkle and palm oil.
Ingredients
- 500g Eru leaves (okazi)
- 600g Waterleaf
- 1kg Goat meat
- 1 pcs Stockfish
- 3 pcs Smoked fish
- 150g Periwinkle
- 80g Crayfish
- 500ml Red palm oil
- 4 pcs Snails
- 2 pcs Hot pepper (chili)
- 3 cubes Seasoning cube (Maggi)
- 10g Salt
Instructions
- Wash and pound the afang leaves finely; slice the waterleaf thinly.
- Season and cook the goat meat, stockfish, snails and crayfish until tender.
- Add half the palm oil, then the waterleaf and periwinkle; steam briefly.
- Stir in the pounded afang and the rest of the palm oil; cook just a minute and serve.