My personally made Affang soup
Am about to show you how l made my Affang soup, l remaind 
The leaf is known as Ogazi by the Igbo's but known as Affang Akwa Ibom and sister State.
The ingredients used to prepare the soup.
Affang leaf 🌿
The Affang leaf was watched and dry , then with a Sharp knife, l sliced and granded it.
The leaf is ready for the soup
Water leaf 🍀
Water leaf as the name implise is a leaf loaded with water, and it grows at the ground level as such it is always full of sand so you need to thoroughly watch it with clean water then. After that I sliced it with a Sharp knife using a tray and cutting stick
After slicing the water leaf you can squiz the excess water from the leaf to avoid the soup being watery, you can also allow the water but you will have to be sure you don't add much water while cooking the soup.
Red meat 🍖
While steaming
Ready in the pot awaiting heat application
Thoroughly watch and ready for the seasoning process
The red meat is cut into pieces, thoroughly watch with water and salt then put in the pot ready for steaming.
The heating level is very low for effective seasoning, for seasoning l add little quantity of salt, a cube of Maggi, fresh pepper 🌶️ and onion 🧅, mixed it together and allow it on the heat for about 15minute
Dry fish 🐟
[Image source (
I thoroughly watch the dry fish with salt water, piece it into a clean container,
Wow, it is ready for the process.
Shalled periwinkle
I bought The periwinkle cut from the market, but you can buy it and cut it all by yourself, just as you want it, the quality per pot of soup is depending on the individual, for me l like it much. The periwinkle is thoroughly watched.
Granded dry crayfish
[Image source]
(
I cieve it to avoid sand and grand it
Pepper 🌶️
Cutting stick
Salt
Red oil
The Final process
The gas is set ready, you put the pot containing the seasoned meat, put in the dry fish, steam it again for about 3minute then add the sliced water leaf to the pot
Turn the leaf evenly, add some quality of red oil then cover the pot and allow the leaf to Cook for few minutes.
You can see this
The process is ready for addition of spies and all the necessary ingredients; (periwinkle, pepper, Maggi and salt ) after putting all together, turn it, cover it and then leave it for a few minutes, open it and have a taste of it to be sure your ingredients are okay before puring in the Affang leaf.
Softly turn the soup and add water if necessary to lighten the thickness of the soup, cover it and allow the leaf to Cook for a few minutes and the soup is ready for consumption.
The soup is ready
You can eat the soup with fufu, garri, semovita, pounded yam and plantain.
I believe this will bless you in no Small way, especially those federal bachelor's like myself, please if it's adds value to your coulenary skill, please do well to leave a comment below.
Thanks.
I will be back, as soon as possible