Afang Soup with Water Fufu
A rich vegetable soup with afang leaves and waterleaf. Served with water fufu, a fermented cassava flour dish.
30m prep + 45m cook4 servings
Contains shellfishContains fishDAIRY-freeEGG-free
650 cal|35g protein|40g carbs|40g fat|15g fiber
Ingredients
- 2 cups Afang leaves (dried)
- 4 cups Waterleaf
- 1 pound Beef
- 1 cup Dried fish
- 3 tablespoons Ground crayfish
- 4 tablespoons Palm oil
- 1 medium Onion
- 0.5 small Scotch bonnet pepper
- 2 Vegetable bouillon cubes
- 1 teaspoon Salt
- Water Fufu
Instructions
- 1Soak the dried afang leaves in hot water for 15 minutes to soften.
- 2Wash and slice the waterleaf. Set aside.
- 3Cook the beef until tender. Cut into bite-sized pieces and set aside.
- 4Blend the onion and Scotch bonnet pepper.
- 5Heat palm oil in a pot over medium heat. Add the blended pepper mixture and cook for 5 minutes, stirring occasionally.
- 6Add the cooked beef, dried fish, and ground crayfish. Cook for 5 minutes.
- 7Add the soaked afang leaves and waterleaf. Cook for 15-20 minutes, stirring occasionally.
- 8Add vegetable bouillon cubes and salt. Stir well. Serve hot with water fufu.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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