Afang Soup

==Description==
This soup is made from afang leaves, with meat, seafood, and palm oil. It is from Cross-river region bordering Nigeria.
==Ingredients==
* vegetable stock
* 1 pound meat, cleaned and cut into bite-sized pieces
* 1 hot chile pepper
* 1 onion, chopped
* several periwinkles
* 2 pieces dried, skin and bones removed
* 2 pounds afang leaves, cleaned, pounded with a mortar and pestle
* 1 pound waterleaf, cleaned and torn into pieces
* 1 cup dried prawns, crushed
* 2 cups red palm oil
==Directions==
# In a large Dutch oven bring a few cups of vegetable stock to the boil .
# Add meat to pot. Cook for a few minutes on high heat.
# Add onion and chile pepper. Reduce heat, cover, and simmer.
# In a separate pan bring a few cups of lightly salted water to a boil.
# Place the Periwinkles in the boiling water. Cover and cook for 5 minutes.
# Remove snails from water.
# Use a small fork to remove the snails from their shells.
# Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice.
# Add the snails the dried fish to the pot with the meat. Cover and simmer for several minutes.
# Add the greens (afang and waterleaf), and the crushed dried prawns.
# Pour palm oil into soup.
# Cover and continue to simmer until the greens are completely cooked and tender.
# Serve with Fufu or boiled yams.
fish
Category:Cameroonian Soups
Category:Nigerian Soups
Category:Periwinkle Recipes
Category:Shrimp Recipes
Category:Fish Recipes
Category:Recipes that need photos