YOU DONT NEED TO BE EKAETE TO COOK AFANG SOUP, LEARN IT HERE ( HOW TO PREPARE AFANG SOUP)
INGREDIENTS – Ukazi leaf – Spinach – Smoked Turkey (meat) – Oxtail (meat) – Dry Stockfish (fish) – Smoked Fish – Shrimp – Periwinkle (where available) – Dry, Ground Crayfish – Bell Pepper – *Spicy* Hot pepper (Scotch bonnet or Jamaican Pepper) – Palm oil – Onions – Bouillon cubes PROCESS FROM START TO FINISH 1. Thoroughly clean, season and boil your meats by placing in pot with little or no water. Liquids from the washed meats should be enough to get a good boil going. You want to ensure that you have enough broth from this assortment of meats to prevent from using ordinary water however, do so sparingly. Why is this? Over-watering meats strips meats of added seasoning and the broth which emerges are less concentrated. Per meats: You may use alternatives. We chose smoked turkey, oxtail, stock fish and smoked fish for a wide variety. Note: Clean & shred Smoked Fish (we used catfish), remove th...