Gluten-Free Afang Soup with Water Fufu

Ingredients

• 4 cups Afang Leaves (shredded)
• 4 cups Water Leaves (shredded)
• 1 lb Beef
• 1/2 lb Smoked Fish
• 1/2 cup Palm Oil
• 1 medium Onion
• 1 small Scotch Bonnet Pepper
• 2 tbsp Crayfish (ground)
• 4 cups Beef or Chicken Broth
• 1 tsp Salt
• 2 lbs Water Fufu

Instructions

1. 1Place the 1 lb of beef in a large pot and add enough water to cover the beef by at least 1 inch. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to medium-low (200-210°F / 93-99°C), cover the pot, and simmer for 45-60 minutes, or until the beef is tender when easily pierced with a fork. Drain the beef, discarding the cooking liquid, and season the cooked 1 lb of beef with 1 tsp of salt.
2. 2Thoroughly wash and finely shred the 4 cups of Afang Leaves and the 4 cups of Water Leaves. Peel the 1 medium onion and the 1 small Scotch Bonnet Pepper, then blend them together in a food processor or blender until they form a smooth paste.
3. 3Heat the 1/2 cup of Palm Oil in a large, heavy-bottomed pot over medium heat (300°F / 150°C). Add the blended onion and pepper paste and cook for 5 minutes, stirring occasionally, until the paste is fragrant and has slightly darkened in color. Add the cooked 1 lb of beef, the 1/2 lb of Smoked Fish, and the 2 tbsp of ground Crayfish to the pot. Stir all ingredients well and continue to cook for another 5 minutes, ensuring they are thoroughly combined.
4. 4Pour in the 4 cups of Beef or Chicken Broth and bring the mixture to a rolling boil over high heat (212°F / 100°C). Reduce the heat to medium-low (200-210°F / 93-99°C), cover the pot, and let it simmer for 10 minutes. Then, add the 4 cups of shredded Afang Leaves to the pot. Stir them into the soup, cover, and cook for another 10 minutes, until the leaves begin to soften.
5. 5Add the 4 cups of shredded Water Leaves to the pot. Stir them into the soup and cook, uncovered, for 5-7 minutes, until the water leaves are tender but still visibly hold their shape.
6. 6Place the 2 lbs of Water Fufu into a medium pot. Cook over medium heat (250-300°F / 120-150°C), stirring constantly with a sturdy wooden spoon, for 10-15 minutes, pressing and turning the fufu until it becomes very firm and smooth, forming a cohesive ball that pulls away from the sides of the pot.
7. 7Serve the hot Afang Soup immediately in bowls, with portions of the prepared Water Fufu served on the side.

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