Afang soup is one delicacy most loved in this part of my country.

Ingredients:-

• Afang leaf
• Waterleaf
• Pepper
• Meat
• Fish
• Periwinkle
• Salt
• Fish
• Maggi
• Water
• Stockfish
• Crayfish
• Palm oil

You first of all purchase the Afang wash it thoroughly, dry it under the sun or fan as the case maybe, shred it, pound it, shred the waterleaf.
Then set to cook.
Wash your pot, keep it on the fire, add the quantity of water you want, add your fish, cow skin(Ikpa), meat
(Parboiled goat or cow meat), periwinkle, stock fish, maggi then allow it to steam.
When you are sure that the that everything is cooked to a certain standard or degree, you then add your water leaf and palm oil, but this time you won't close the pot less the the heat from the pot will make the water leaf kinda black in colour, so the pot will be open.

You keep observing it till the food is cooked to a certain stage or level then you add your already sliced and pounded Afang leaf, stare it well add your pepper and then bring it down.

It is better served with fufu, but I had to eat it with garri being that we didn't make fufu😀😀😀

Its simple right?
Just try it and let me know.

I remain

glotokens

Your local Cook next door😀😊😊🤗🤗😁