After washing the water leaves thoroughly with water then proceed to slicing the water leaves and set aside. As for the afang leaves also wash it thoroughly with water, slice it into tiny strips then you either pound it in a mortar or in a blender and pound or blend to be really smooth then set it aside
In a clean pot add the washed cow meat and ponmo and season with your salt, grinded scotch bonnet, onions, knorr cubes and kitchen glory, mix properly so the seasonings can soak into the meat and cook for 20 minutes
After 20 minutes add your smoked fish, stock fish and dried catfish then cover to boil for 5 minutes ( make sure there's no much broth since the water leaves has its own water ). After 5 minutes add your sliced water leaves, your scotch bonnet pepper, salt, knorr cubes, and blended crayfish then stir well cover it for another 5 minute
Then add your grinded afang leaves and add palm oil, a desirable quantity of palm oil is needed in the soup and add your blended crayfish again to make the soup even tastier, allow to simmer for 10 minutes after 10 minutes, your deliciously made afang soup is ready to be devour with semo
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