INGREDIENTS:
Goatmeat
Sliced fresh waterleaves
Cup of ground crayfish
Cups Ground fresh Ukazi leaves
Stockfish and fresh fish
Dried fish
Sweet Palm oil
Cooked Kpomo, snail or periwinkles optional
Red fresh pepper (Atarudo and shombo)
Seasoning cubes and salt
Mivina spice (it is optional...If you don't like too much spice ...this mivina is not for you)...But I want to recommend it ...sometimes, i love using it.
COOKING DIRECTION:
1. Wash the Uziza properly, grind or pound it, This acts as the thickener for this vegetable soup. (with Egusi machine grinder or with your home mortar and pestle).
2. Wash and Season the goatmeat, snail, stockfish, dried fish, snail with half of the ground crayfish, pepper, a little bit of mivina, seasoning cubes, add a little bit of water.
3. Cover and allow to for about 10 mins. Cut the kpomo into cubes then, add salt and continue cooking till they are soft and the pot is almost dry.
4. Slice the water leaves and set aside in a sieve so excess water will drain away.
5. Add your sweet palm oil to the pot, cover and allow to cook for about 5 minutes. Add in the water leaves, cover and Cook till the water is partially dried while you stir continuously.
6. Add the ground ukazi leaves. Stir all together, cover the pot and allow another 3-4 minutes, stirring every 2 minutes and you are done with a delicious afang soup.
Serve your delicious Afang soup with eba, fufu or pounded yam...We ate our own with hot pounded Fufu ..soooooo Yummy!!!
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