Afang Soup

Instructions

1. Prepare the meat
   Season the meat with salt, 1 chopped onion, and 1 stock cube. Add enough water to cover and cook until tender, about 40-45 minutes. Reserve the meat stock for later use.
2. Prepare the vegetables
   If using fresh afang leaves, blanch them in boiling water for 5 minutes, then drain and chop finely. If using dried afang leaves, soak in warm water for 15 minutes, then blend to a coarse paste. Wash and chop the waterleaf, ensuring all sand is removed.
3. Cook the base
   In a large pot, heat the palm oil until hot. Add the remaining chopped onion and sauté until translucent. Add the blended pepper and fry for 3-4 minutes until the raw smell disappears.
4. Add proteins
   Add the cooked meat, smoked fish, stockfish, and periwinkles (if using) to the pot. Stir well to combine with the pepper mixture. Pour in the reserved meat stock and additional water if needed to create a soupy consistency.
5. Incorporate crayfish and seasonings
   Add the ground crayfish, remaining stock cubes, and salt to taste. Stir well and let it simmer for about 10 minutes to allow the flavors to blend.
6. Add the vegetables
   First add the waterleaf to the pot and stir. Cover and let it cook for about 5 minutes until it wilts. Then add the afang leaves, stir gently, and cook for another 10-15 minutes. The soup should not be overcooked to preserve the nutrients in the vegetables.
7. Adjust consistency and seasonings
   Check the soup's consistency – it should be thick but still have some liquid. Add a little water if it's too thick or continue simmering if too watery. Taste and adjust salt and seasonings as needed.
8. Serve hot
   Remove from heat and let it sit for 5 minutes to allow flavors to fully develop. Serve hot with fufu, pounded yam, garri (eba), or any other Nigerian swallow of your choice.