Afang Soup

Ingredients

    I kg / 21b assorted meats (oxtail, tripe, ponmo, bokoto & bushmeat)
    4 snails (washed with lemon or lime)
    450g / llb stockfish (pre-soaked)
    450§ / llb dried fish (washed)
    225g/8oz periwinkle (top & tail shell)
    225g/8oz whole dry prawns (cleaned)
    22 5g / 8oz ground crayfish
    22 5g / 8oz ground pepper
    I medium onion
    450g / llb afang leaves (washed, shredded & pounded)
    lkg/21b waterleaf (prepared & washed)
    290ml /lOfl oz palm-oil
    600ml/lpt stock or water
    salt to taste

Description

Delicious Soup That You Can Use To Eat Pounded Yam Or Eba(Gari)

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