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.
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.