Single recipe

Afang Soup

Preparation:

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.

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 cubesr