Ingredients

Beef (goat meat works too)

Stockfish (soaked until soft)

Kpomo (cow skin)

Dried fish (washed and deboned)

Periwinkle (optional)

Waterleaf (substitute with spinach if not available)

Afang leaves (okazi/ukazi, finely pounded or ground)

2 cups palm oil

2 tablespoons ground crayfish

2 seasoning cubes

1 medium onion

2 scotch bonnet peppers (ata rodo)

Salt to taste

Preparation

Step 1

Wash and season your beef, kpomo, and stockfish with onion, seasoning cubes, and salt.

Cook until almost soft, then add dried fish.

Step 2

Add palm oil generously (afang soup takes plenty oil).

Add crayfish and pepper. Stir and let it simmer with the meat stock.

Step 3

Wash and slice waterleaf, add it in. Let it release its natural water into the soup (no need for much extra water).

Step 4

Pound or blend afang leaves until fine.

Stir it into the soup gradually until it thickens nicely.

Step 5

Adjust salt/seasoning.

Add periwinkle last if using.

Let it simmer on low heat for 5–7 minutes.

Serve hot with eba, semo, fufu, or pounded yam.