Afang Soup with Water Fufu

Ingredients

• 2 cups Afang leaves (dried)
• 4 cups Waterleaf
• about 450 g 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

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

Instructions

1. 1Soak the dried afang leaves in hot water for 15 minutes to soften.
2. 2Wash and slice the waterleaf. Set aside.
3. 3Cook the beef until tender. Cut into bite-sized pieces and set aside.
4. 4Blend the onion and Scotch bonnet pepper.
5. 5Heat palm oil in a pot over medium heat. Add the blended pepper mixture and cook for 5 minutes, stirring occasionally.
6. 6Add the cooked beef, dried fish, and ground crayfish. Cook for 5 minutes.
7. 7Add the soaked afang leaves and waterleaf. Cook for 15-20 minutes, stirring occasionally.
8. 8Add vegetable bouillon cubes and salt. Stir well. Serve hot with water fufu.

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