Saturday 22 April 2017


                          HOW TO MAKE AFANG SOUP        
·         Sliced fresh water leaves (1kg)
·         1/2 cup of ground crayfish
·         Ground fresh Ukazi leaves (200g)
·         3 cubes of knorr (sweetener)
·         1 stock fish head (medium size)
·         2 medium sized dried or roasted fish
·         1.5 cups of palm oil
·         1 cup of Periwinkles (optional)
·         Snails (optional)
·         Salt and Pepper to taste (red fresh pepper)
·         Pkomo (Optional)
·         1-2KG of any meat of choice.

-Soak the dried fish with warm water, remove the center bones and wash thoroughly with water; also wash the stock fish head with warm water. Add them to the cooking meat and cook till they are soft and the pot is almost dry.
Add the palm oil, cray fish and stir all together. Add the remaining seasoning cube, ground pepper, snails and salt to taste. Allow cooking for 3-5 minutes.
-Add the water leaves;allow to simmer for 5 minutes before adding the ground ukazi.Stir all together, cover the pot and allow for another 5 minutes.
It can be served with fufu, eba, pounded yam, wheat. Any nice soft drink would be a welcome addition.



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