Afang Soup (Soy-Free)

Ingredients

• 2 cups Afang leaves (shredded)
• 3 cups Waterleaf (chopped)
• about 450 g Beef (stew meat)
• 0.5 cup Palm oil
• 1 medium Onion
• 1 medium Red bell pepper
• 0.5 small Scotch bonnet pepper
• 4 cups Chicken broth
• 2 tbsp Crayfish (ground)
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of Beef into 2.54 cm cubes. Place the beef in a medium pot and add enough water to cover it. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the beef is tender when pierced with a fork. Drain the beef and set aside.
2. 2Finely chop the 1 medium Onion. Finely mince the 0.5 small Scotch bonnet pepper. Cut the 1 medium Red bell pepper into 1.27 cm pieces. Measure out the 2 cups of Afang leaves (shredded) and the 3 cups of Waterleaf (chopped).
3. 3Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 0.5 cup of Palm oil. Once the oil is shimmering, add the chopped 1 medium Onion and cook, stirring frequently, for 3-5 minutes, or until it looks translucent.
4. 4Add the 2 cups of Afang leaves and the 3 cups of Waterleaf to the pot. Cook, stirring occasionally, for 5-7 minutes, until the leaves have wilted.
5. 5Add the cooked about 450 g of Beef, the 1 medium Red bell pepper pieces, the minced 0.5 small Scotch bonnet pepper, the 2 tbsp of ground Crayfish, and the 4 cups of Chicken broth to the pot. Stir everything together.
6. 6Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes. The vegetables should be tender and the soup should have thickened slightly.
7. 7Stir in the 1 tsp of Salt and the 0.5 tsp of Black pepper. Taste the soup and add more salt or pepper if needed. Serve the Afang Soup hot.

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