How to make African soup

Afang soup! A delicious and nutritious Nigerian soup made from leafy greens and a variety of spices. Here's a step-by-step guide on how to make Afang soup:

_Ingredients:_

1. _Afang leaves_ (also known as okazi or ukazi): Fresh or dried, chopped

2. _Water leaves_ (also known as spinach or kale): Chopped

3. _Meat or fish_: Beef, chicken, goat meat, or fish, cut into small pieces

4. _Stockfish_: Dried and smoked fish, shredded

5. _Palm oil_: For frying

6. _Onions_: Chopped

7. _Garlic_: Minced

8. _Ginger_: Grated

9. _Salt_: To taste

10. _Black pepper_: To taste

11. _Crayfish_: Ground

12. _Afang spice_ (optional): A blend of spices specifically designed for Afang soup

_Instructions:_

13. *Prepare the ingredients*: Rinse and chop the Afang leaves and water leaves. Cut the meat or fish into small pieces.

14. *Cook the meat or fish*: Boil the meat or fish in a pot until it's tender. Remove the meat or fish from the pot and set it aside.

15. *Make the Afang paste*: In a blender or food processor, blend the chopped Afang leaves, onions, garlic, ginger, salt, and black pepper until you get a smooth paste.

16. *Fry the Afang paste*: Heat some palm oil in a pan and fry the Afang paste until it's dark green and fragrant.

17. *Add the meat or fish and stockfish*: Add the cooked meat or fish and shredded stockfish to the pan and stir well.

18. *Add the water leaves*: Add the chopped water leaves to the pan and stir well.

19. *Season with crayfish and Afang spice*: Add ground crayfish and Afang spice (if using) to the pan and stir well.

20. *Simmer the soup*: Simmer the soup for 10-15 minutes until the flavors have melded together and the soup has thickened.

21. *Serve*: Serve the Afang soup hot with fufu, garri, or rice.

_Tips and Variations:_

- Use fresh Afang leaves for the best flavor and texture.

- Adjust the amount of palm oil to your taste.

- Add other ingredients like periwinkle, snails, or mushrooms to the soup for added flavor and nutrition.

- Use different types of meat or fish, such as chicken or beef, for a variation.

- Serve the Afang soup with a sprinkle of ground crayfish for added flavor.