3 cups of Afang leaves – Shredded and Pounded
A small bundle of Shredded Water leaves (Substitute – Spinach)
10 medium pieces of Beef
7 medium pieces of Shaki (beef tripe)
7 medium pieces Kpomo (Cow Skin)
1 small piece of Dry Fish
A small piece of stockfish
4 pieces of snail (optional)
1 cup of dressed periwinkle (if you have access to them)
A Cup of Jumbo Prawns (optional)
A handful of Crayfish pieces
1 cooking spoon of Dry blended crayfish powder
2 piece of yellow pepper(optional)
1 teaspoon of chilli powder
2 cooking spoons of palm oil (add more if you desire)
Salt to taste
Wash the beef, shaki, stockfish, snail, periwinkle and kpomo and place in a pot to boil with salt, chilli powder and seasoning cubes. Check on each item and if anyone becomes soft quicker than the others, take it out till the others are softer then pour them back in the pot.
Shred and Pound the afang leaves till a smooth mashed texture is achieved. You may wish to chop the yellow pepper and pound with the afang once it is almost ready. (Side note: if you do not have a mortar and pestle, you can improvise by placing the shredded afang leaves in a blender with a little water and blend for 20 seconds. It may not come out as mashed as the pounded version)
Wash the water leaves or spinach and shred and set aside.
In a bowl, wash dry fish and and the crayfish pieces and add to the pot allow to boil for 5 minutes
Add the blended dry crayfish, shrimp if you have and more seasoning if necessary.
Pour in the palm oil to the stock and allow to simmer for 2 minutes.
Add the water leaf or spinach and immediately add the pounded Afang leaves and stir in.
Take it off the heat and allow the steam from the soup cook the vegetables.
NB: Remember the secret is to have the vegetables fresh tasting so do not leave it on the stove to overcook the vegetables.
Serve with Pounded yam, Eba (Garri or Cassava flakes), Fufu or Semovita.