Afang Soup

Ingredients

Check you have the quantities below.

• 6 cups afang leaves or spinach
• 4 cups ugu leaves or spinach
• 1/3 cup palm oil
• 2 cups stockfish or dried fish, cooked
• 2 cups beef or goat meat, cooked
• 2 tbsp ground crayfish
• 1 medium onion
• 2 tsp salt
• 1 tsp ground pepper
• 5 cups stock or water

Let’s make it

1. Blend or finely chop the afang leaves and slice the ugu leaves.
2. Bring stock to a simmer with onion, crayfish, salt, pepper, fish, and meat.
3. Stir in palm oil and the afang leaves; cook 10 minutes over low heat.
4. Add the ugu leaves and cook 5 minutes until just wilted.
5. Serve with pounded yam or other swallow.