AFANG SOUP

Afang soup is a common delicacy among the Cross-River and Akwa-Ibom State.

Ingredient 
*      8 medium pieces of beef
*      1 small head of stockfish
*      10 medium pieces of cow skin
*      1 medium pair of smoked fish
*      2 cups of periwinkle (optional)
*      Finely shredded Afang leave
*      Water leaves
*      4 tablespoons of grounded crayfish
*      Fresh pepper
*      1 litre of palm oil
*      4 cubes of Maggi
*      2 ½ litres of water
*      Salt to taste

Preparation
1.     Season the beef with a little salt, dry pepper, 2 cubes of Maggi and stir.
2.     Steam till juice dries up, add 1 litre of water, the stockfish head, cow skin and continue cooking for another 20 minutes.
3.     Pound or blend the finely shredded Afang leaves till very fine
4.     Pick, wash and shred the water leaves finely.
5.     Wash and bone the fish and add to the meat in pot. Add the remaining water, the fish, crayfish, pepper, the remaining 2 cubes of Maggi and the periwinkle.
6.     Stir and allow to boil for about 5 minutes then add the palm oil, stir and cook for about 2 minutes.
7.     Add the water leaves, stir, cover the pot and cook for about 5 minutes. Add the Afang and stir thoroughly.
8.     Add salt to taste and allow to simmer for about 5 minutes.
9.     Remove from heat and serve with fufu, semolina, pounded yam or eba.