Food challenge contest week #119|| How I prepared My Delicious Afang soup

Good day everyone here and most especially to you reading this, hope you're having a great and lovely day.
I will love to appreciate @steemkidss community for organising a wonderful contest.

Today I will be telling you in details on how I prepared my Delicious Afang soup.

Firstly I washed my Water leaves very well so that dirt does not remains on the leaves. If using dried Afang leaves, the first thing that needs to be done is to wash them, this is done by soaking them in warm water for 10-15 minutes before washing and draining them, But for I bought mine from the market already washed and cut then I took it for grinding.
Then I went ahead to chop the water leaf very finely, by using my knife and cutting board to make it look tiny.

Prepare the Meat and Fish:

I Washed the meat, stockfish and dry fish. Then I sprinkle my meat with salt and allow it to cook for some time with a seasoning cube and chopped onions, pepper, then I allowed it for 5 minutes without adding any water. When I saw it was about to get burn I poured a little bit of water, allowing it to boil and cook the meat until is tender, it took about 20 minutes.

Cooking the Soup

I added the ground crayfish, ground pepper, and periwinkle into the meat, Added the palm oil and mix properly to ensure all the ingredients have blended properly after that I added my Water leaf and waited for 5 minutes then I added my Afang to t it then I stired properly and I left it Cover the pot and simmer it for an additional 5-10 minutes.

Do not stir the mixture to avoid it sticking on the bottom of the pan, instead, you should braise for about 15 minutes while stirring every 5-7 min to avoid burning the mixture. The Afang leaves are cooked but remains slightly green in color.

Spoon a portion of the soup into a plate and take a sip, then season with salt and more seasoning cubes, if needed. In the case that the soup has thickened more than desired, it is possible to add a little more water and let the soup cook for some more minutes.

Serving

When the soup was fully cooked and all the fish ingredients and condiments blended well, I turned off the heat. When you prepare Afang soup, it is preferable that you serve it hot with any swallow of your choice including pounded yam, fufu, eba or semovita but ate mine with eba I made my eba.

I will love to invite my @thaizmaita ,@leicorp1 and @kidi4 to participate in this contest.

Thanks for reading stay safe.