“AFANG SOUP”*Recipe:-*1. Cow tail (or any meat of your choice )2. Dry fish 3. Stock fish 4. Dry Fish 5. waterleaf ( thinly chopped)6. Okazi leaf ( blended)7. Crayfish ( grounded)8. Fresh pepper ( blended)9. seasoning cube 10. Palm oil 11. Salt to taste 12. shell prewinkle ( optional)*Procedure:-*1. Season and steam the meat in its own juice until tender . Add stock fish half way into steaming your meat to get the Stockfish soft. add little water to steam the meat further if it’s not soft yet. ( there shouldn’t be much water in your stock because the Water leaf has so much juice in it and you don’t want your soup to be watery ).2. Add Palm oil, fresh grounded pepper, seasoning cube, Dry Fish, crayfish to the pot of meat and cook until palm oil dissolves into the stock. At this point you can add your already tailed shell prewinkle to the pot and allow to cook ( that’s if you’re using prewinkle).3. Add your chopped waterleaf , stir and allow to wilt into the stock. this should take about 3min . Add the grounded okazi and also stir . lower your heat to prevent your waterleaf from over cooking. taste and correct seasoning ( add salt if necessary ). Allow your soup to simmer on low heat for about three minutes and your soup is ready.Enjoy your weekend Afrogreaters