Instructions

Preparation:::
Step 1: To prepare the Afang leaves, you'd have to choose between Grinding or pounding the leaves. If you want to pound, wash and place the leaves in a mortar and pound with a pestle till it breaks up further. You can also grind the leaves at home or with a commercial mill in the market (This is usually done with a little bit of crayfish to make it grind smoothly). - Set this aside

Step 2: For this meal, I used shelled periwinkles "Mfi/isam". You could either use the shelled or un-shelled type. To prepare, wash the shelled periwinkles thoroughly to remove the mud. You can place it in a bowl with a lid, add water, cover the lid and shake vigorously. Chop off the sharp edge of the Isam/ Mfi with a Knife or pincer as shown in the pic below, Rinse clean and set aside.

Step 3:  Remove the bones from the fish and soak them in hot water set aside.

Directions:::

Step 1: Wash the Beef, Sharki, Pomo and place in a small pot. Add the seasoning cubes,  and  Salt. Add a little water, just enough to cover the contents of the pot, and cook for about 20 mins till tender and the stock almost dries up.

Step 2: Once the stock almost dries up, add the crayfish, Pepper, and rinsed water leaves into the pot and cook with the lid uncovered till the leaf gives off its juice. By now, the soup would have lots of liquid in it. Simply add the palm oil and mix. Add the periwinkles, and fish and mix. Leave to cook for about 5 - 10 mins then turn down the burner to the lowest.

Step 3: Add the ground Afang into the pot and leave to simmer for 2 minutes. And your Afang soup is ready.

Step 4: Turn off the burner and Serve with your favorite swallow; Garri/Eba, Fufu, wheatmeal, pounded yam, Semolina e.t.c. O! and don't forget to suck out the periwinkles, that's the best part 😉