Afang Soup
Rich leafy vegetable soup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Pound the Afang: The Afang leaves are tough. Wash the sliced leaves and pound them in a mortar (or pulse in a blender) until they are broken down and slightly powdery.
- 2
Cook Meat and Stockfish: Boil the assorted meat and soaked stockfish with salt, onions, and bouillon until extremely tender. The stock should be minimal.
- 3
Add Oil and Spices: Add the palm oil, ground crayfish, blended scotch bonnets, and deboned dried fish. Let it boil vigorously for 5 minutes.
- 4
Add Waterleaf: Stir in the chopped Waterleaf. It will quickly wilt and release its juices, which form the primary liquid for the soup. Cook for 3 minutes.
- 5
Add Afang: Finally, stir in the pounded Afang leaves. Mix thoroughly so the oil and greens combine. Simmer for just 5 minutes to retain the crunch and nutritional value of the Afang. Remove from heat.
Plan it in Listahan
Add Afang Soup to your week, check it against your household's allergens, and build the shopping list automatically.