Sunday, 8 November 2015

Afang Soup

                                                                        

Ingredients
Okazi
Meat
Tripe
Dry Fish
Snails
Periwinkles
Crayfish
Onions
Palm Oil
Water-leaves
Ghana pepper
Pepper (atarodo)


Procedure
Pound your Okazi till it’s smooth.

Cook your meat and tripe as tender as you’d like it. 

 Slice some onions, then put your pot on fire to heat up a bit. 

When the pot is slightly heated, put some palm oil in it and pour the sliced onions into the oil when it is hot. Avoid bleaching the oil because palm oil is a major ingredient of Afang soup, you want to taste the oil as you eat. 

Put in your Crayfish, fish, and snails if, like us, you like to eat it and allow to cook for 7 minutes. Do not add any water to your mixture. 

After 7 minutes, add your periwinkles. You can add some Ghana pepper at this point if you like the flavour it gives. If not, just add your blended Atarodo

Add water-leaves into pot to give the soup some moisture. Remember; do not add water to your mixture as water-leaf produces its own moisture. 
Cook for 6 minutes

Put your already cooked meat and tripe then stir very well. At this point, you are ready to add Okazi into the mix.

Allow to simmer

Afang soup is ready to be eaten...




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