HOW TO COOK AFANG SOUP (OKAZI SOUP).

Human race is richly blessed with all manner of soup irrespective of what ingredients they are made of. No wonder in Botany, we were meant to believe that 99% of plants are highly medicinal to our health. Virtually all medicine is products of plant. Afan soup which is mainly prepared with okazi (Gnetum africanum) leaves cannot be ruled out of its nutritional value.

 Periwinkles.

Ingredients:

1 pound meat, cleaned and cut into bite-sized pieces, 1 hot chille pepper, 1 onion chopped, several periwinkles, 2 pieces of dried fish(quantity to be used in optional), 2 pounds afang leaves (cleaned) pounded with mortar and pestile, 1 pound of waterleaf, 1 cup of dried pawn (pound), 1 cup red palm oil and stockfish.

 

Preparation:

1. Get a clean pot, wash and clean your stockfish properly and boil, then add already seasoned and boiled meat and simmer for 5 mins.
2. Add onion and chille pepper. Reduce heat, cover to simmer.
3. In a separate pan bring a few cups of lightly salted water to a boil.
4. Place the periwinkles in the boiling water. Cover and cook for 5 mins.
5. Remove snails from water; use a small fork to remove the snails from the shells. Rinse the snails meat in cool water. Drain and sprinkle with lime lemon juice.
6. Add the properly cleaned periwinkle, dried fish and waterleaf to the pot of stockfish. Cover and simmer for several minutes.
7. Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5mins till greens are completely soft and tender.
8. Soup is ready and is best eaten with pounded yam, garri and pounded cassava(akpu or fufu).