Afang Soup
Ingredients
The meat and fish
-
1-2
pounds
meat (tripe, cowskin, etc.)
-
½
medium
onion (chopped)
-
2
cubes
Maggie or bouillon
-
½
pound
smoked fish
-
½
cup
crayfish
The vegetables
-
5
cups
okazi leaves
-
6
cups
fresh water leaves (or spinach)
The oil and seasoning
-
1-2
cups
red oil
-
to taste
salt
-
to taste
pepper
Instructions
- Soak the dried okazi leaves for about 10 minutes, then wash and drain.
- In a medium saucepan, boil the meat with salt, pepper, Maggie, and onions until tender, about 20-40 minutes.
- Reserve the stock and boil the cow skin and tripe until tender, then drain.
- In a large pot, combine all the meat and smoked fish with 1-2 cups of the stock and cook for 3-5 minutes.
- Pulse the okazi leaves in a blender with a little water until pliable, and repeat with the spinach.
- Stir in the oil, Maggie, and crayfish, cover, and let it simmer for 3-5 minutes.
- Add the okazi leaves and spinach to the pot, mix everything, and let it simmer for 5-10 minutes.
- Adjust seasoning with salt, pepper, and Maggie, then serve warm with eba.
Nutrition Facts (estimated)
Servings
4-6
Calories
358
Total fat
15g
Total carbohydrates
4g
Total protein
49g
Sodium
1140mg
Cholesterol
157mg
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