Exclusive recipes on how to cook Afang Soup (Photos)

• 1 kg/21bs assorted meats (oxtail, tripe, ponmo, bokoto and bushmeat)
• 4 snails (washed with lemon or lime)
• 450g/1lb stockfish (pre-soaked)
• 450g/1lb dried fish (washed)
• 225g/8oz periwinkle (top and tail shell)
• 225g/8oz whole dry prawns (cleaned)
• 225g/8oz ground crayfish
• 225g/8oz ground pepper
• 1 medium onion
• 450g/1lb afang leaves (washed, shredded and pounded)
• 1kg/21bs waterleaf (prepared and washed)
• 290ml/10fl oz Palm-oil
• 600ml/1pt stock or water
• salt to taste

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Preparations:

1. Wash the assorted meat thoroughly and place in a pot. 
2. Add the sliced onions, ground chillies and some stock or water. 
3. Cook for 30minutes. 
4. Meanwhile, remove the snails from their shells and wash with lemon or lime juice to remove slime. 
5. Wash the smoked dry fish with salt and leave soaking in boiling water for 5-8 minutes to kill any insect and loosen any sand or grit. 
6. Rinse out thoroughly with lots of cold water.
7. With the blunt end of a knife, top and tail the periwinkles and wash thoroughly. 
8. Add the prepared ingredients and the stock fish to the pot of meat, continue cooking for additional 10 minutes, adding more stock as required.
9. Finally, add the pounded Afang leaves, washed waterleaf and crayfish. 
10. Give it a good stir and bring to the boil. 
11. Add palm oil, check seasoning and allow to simmer for 15-20 minutes until the aroma fills the kitchen and the soup is well blended. 
12. Remove from heat, dish unto a plate and serve with pounded yam or fufu.