Steps to Make Any-night-of-the-week Afang Soup
Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, How to Make Award-winning Afang Soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Afang Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Afang Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Afang Soup is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Afang Soup estimated approx 1hr 20 mins.
To begin with this recipe, we have to prepare a few ingredients. You can cook Afang Soup using 19 ingredients and 7 steps. Here is how you can achieve it.
Been craving afang soup for the longest 😅 finally made it and with a new technique. My nanny showed me another method and it made soo much sense. Been eating swallow everyday since I made it.😅 Afang soup is among the fine wine soup, the older the sweeter 😋😋 #womensmonth
Ingredients and spices that need to be Prepare to make Afang Soup:
- 1 kg beef
- 1 kg cow leg
- 1/2 kg offal
- 1 big head of Stockfish
- to taste Salt
- 10 fresh pepper blended
- 4 Seasoning cubes
- 1/2 cup blended crayfish
- 3 cups blended okazi leaf
- 8 large bunches of Waterleaf
- 4 cup diced kpomo
- 2 dried catfish
- waterleaf cooking
- 1/2 medium onion
- 1 tbsp Cameroon pepper
- 2 cups palm oil
- little blended crayfish
- I cup periwinkle
- Washed waterleaf
Steps to make Afang Soup
- Wash and boil your beef, soft cow leg and offal with stock fish and spice with salt, knorr cube and pepper till the protein is very soft and tender. While those cook, wash and chop the water leaf and set aside. blend the dry diced okazi leaf with a little crayfish and set aside. Wash and debone dry fish with warm salted water and set aside too.
- Add your washed dried fish, kpomo, and 1/2 of your crayfish, cook for another 5 to 10 minutes, and once the protein is tender and the meat stock almost dried up turn off the heat and set it aside.
- Cut and wash periwinkle thoroughly using salt, par boil for 7 to 10 mins, then rinse with clean water drain and set aside
- In a large pot, add washed waterleaf, pour in palm oil, dice little onion, add Cameroon pepper, and remaining crayfish, stir then allow it cook till the water is almost during out; add the periwinkle and stir continuously till the water dries out.
- Pour your vegetable into your meat stock and stir till your vegetable and meat stock is mixed together. taste to adjust seasoning if necessary.
- Finally add blended okazi leaf, stir properly and remove from heat after 3 to 5 minutes.
* Tip: I was told you have to turn off the heat before adding your okazi leaf. - Serve with your favourite swallow, mine is hot yellow eba
While that is by no means the end all be guide to cooking fast and simple lunches it is good food for thought. The expectation is that will get your own creative juices flowing so you can prepare excellent lunches for the own family without having to accomplish too terribly much heavy cooking at the practice.
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