West African Afang Soup
A luxurious Nigerian soup of sliced afang leaves and waterleaf cooked with an abundance of seafood, meat, and crayfish in a fragrant palm oil broth.
Contains common allergens
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Instructions
5 steps- 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.
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