Friday, 3 October 2014
Afang soup -FOOD
A plate of fresh Afang soup
So I was at home on Independence Day, home alone I must say, this gave me the luxury if time to snap while cooking. This is a meal I enjoy so much and I would try to with pictorials teaching us how to make my afang soup.
1. Afang aka Okazi leaves
2. Water leaf
3. Red oil
4. Goat meat
5. Stock fish
6. Periwinkle aka mfi
7. Cow skin aka kpomo(optional)
10. Crayfish(must have)
11. Seasoning cubes
adding crayfish fried separately in hot red oil
1. wash your choice of meat properly, here I used goat meat. snails also comes out nice in Afang soup. season with onions, pepper, little salt,
2. add washed stock fish to your boiling meat, add palm oil, allow to boil evenly
3. add your dry fish as well as snail, if available. cover and bring to boil. while soup is boiling, fry crayfish in red oil separately.
4.add the pounded Afang leave and waterleaf(pls not that some people add waterleaf before Afang), then add your waterleaf, periwinkles then stir.
5.add your fried crayfish and fresh pepper to the soup.
6. food is ready.
note: fried crayfish is optional, but trust me on this, the taste is heavenly. I also add normal grounded crayfish . if you forget snails, and dry fish, please do not forget Crayfish.