Cookbook:Afang Soup

Afang soup is a Nigerian dish primarily made by the Efik people but enjoyed by all Nigerians. It is made with a large amount of waterleaf, as well as the herb okazi. It is similar to edikang ikong soup.

Ingredients

 * Nigerian dryfish, soaked and deboned
 * Beef, cut in pieces
 * Kanda (cow skin)
 * Onion, diced
 * Bouillon cubes
 * Ground pepper
 * Ground crayfish powder
 * Palm oil
 * 1 bunch waterleaf, washed and chopped small
 * Afang (okazi) leaves, ground or pounded
 * 1 cup periwinkles
 * Salt

Procedure

 * 1) Break the soaked and deboned fish into small pieces.
 * 2) Boil the beef and kanda with the diced onions and bouillon cubes in a very small quantity of water. Remember to start cooking the kanda first because it is tougher.
 * 3) When the meat is cooked, add the fish pieces, pepper, and crayfish. Cook until there is very little liquid left in the pot.
 * 4) Remove the meat and fish and place in a bowl or another container, leaving the stock in the pot.
 * 5) Add the palm oil and waterleaf to the pot. Cook on medium heat for about 3 minutes without stirring.
 * 6) Add the ground afang leaves, periwinkles, and salt to taste. Leave to simmer until the vegetables are soft and mushy.
 * 7) Add the meat and fish back into the pot. Stir well and serve.

Notes, tips, and variations

 * In Nigerian markets, the sellers of shredded okazi have a machine for grinding it. You can also grind it with your blender with a small quantity of water.