Afang(Okazi) Soup tastes very delicious, learn how to prepare it

The Afang soup is a traditional Nigerian stew made from the leaves of the forest plant Cnetum africanum, popularly called afang or okazi soup. It is very nutritional and nourishing and mostly eaten by the Igbo people in the Eastern parts of Nigeria.

Some of the ingredients used for preparing this soup are listed below;

• 1Ib meat cleaned and cut into small sized pieces.
• 1 hot chille pepper.
• 1 full sized onions.
• Periwinkles.
•  2 pieces of dried fish.
• 2Ib of afang leaves cleaned and pounded with a mortal and pestle.
• 1Ib water leaf washed thoroughly with water and sliced into pieces.
• 1 cup of pounded dried prawn.
• 1 cup of red palm oil.
• Stock fish.

Now lets look at some of the steps you could use to prepare this dish.

Step 1: Get a clean pot, wash, clean the stock fish properly and boil for some minutes.

Step 2: Add already seasoned and boiled meat and simmer for 5 minutes.

Step 3: Add your onion and chilles pepper, reduce heat and cover to simmer.

Step 4: Bring a few cups of slightly salted water in a separate pan and boil.

Step 5: Place the periwinkles in the boiling water, cover and cook for about 5 minutes.

Step 6: Remove snails from water, use a small fork to remove the snails from their shells.

Step 7: Rinse the snail meat in cool water, drain and sprinkle with lime or lemon juice.

Step 8: Add properly washed periwinkles, dried fish and water leaf to the pot of stock fish. Cover and simmer for several minutes.

Step 9: Add your pounded afang leaves with crushed dried prawns, add palm oil and simmer for about 5 minutes till the leaves are completely soft and tender.

Step 10: Serve hot with fufu, pounded yam or eba.