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Afang Soup

This afang soup recipe combines the well-loved flavours of Afang and Waterleaf. Add to the mixture your favourite meats and you have yourself a delicious meal. Follow the simple steps below and you’ll be enjoying a lovely bowl of afang soup in no time.

Ingredients

2 bunches of Waterleaf {chopped}

2 cups of Ukazi Leaves {blended}

2 cups of Ukazi Leaves {blended}

300 g Pomo

1 stock fish head

1 tbsp. salt

4 tbsp. Crayfish

1/4 cup palm oil

1/4 Periwinkle

2 seasoning cubes

Preparation Content

Season goat meat with salt, Cayenne Pepper and seasoning cube.
Cook the goat meat along with the washed stock fish and pomo until it’s tender.
When meat is cooked and the stock reduced add palm oil, periwinkle and crayfish. Allow to cook for 3 minutes.
Add waterleaf and allow to wilt for 5 minutes.
Next add Ukazi leaves and cook for a further 3 minutes.

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