HOW TO PREPARE AFANG SOUP (THE TRADITIONAL METHOD)

Ingredients;
Shredded afang leaves
Fresh waterleaf, finely chopped
Assorted meats (goat meat, beef-and cow tribe)
Smoked fish, deboned and flaked
Stock fish, soaked until soft
Ground crayfish
Palm oil
Pomo (cow skin)
Chopped pepper (adjust for heat preference)
Onion finely chopped
Periwinkles
Knoor seasoning cubes
Instructions:
Step 1. In a large pot, add your assorted meats along with the chopped peppers, onions, and seasoning cubes. Cover the meat and let it boil for about 30-40 minutes until the meat is tender. Add water if needed. Make sure to check the pot and stir occasionally.
Step 2. Once your meat is tender, add your soaked stockfish, and properly washed cow skin. Let this simmer for another 10-15 minutes, allowing the fish to infuse the broth with its rich flavor. Add periwinkles(optional) you can add your soaked dried fried.
Step 3. Stir in your chopped yellow habanero, ground crayfish, and your palm oil. Allow the pot to simmer for another 5 minutes, giving everything time to blend together.
Step 4. Add your chopped waterleaf. The waterleaf is going to soften and release its juices, making the soup more moist and slightly thickened. Stir it into the pot and let it cook for about 3-5 minutes.
Step 5. Finally, Stir the afang leaves into the soup and let them cook for another 5 minutes, just enough to combine the flavors without losing the crunch of the leaves
Taste your soup and adjust seasoning as needed.
Serve it hot with a side of garri, pounded yam, or fufu for the perfect traditional meal. Enjoy the rich, earthy flavors in every bite.

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