"Fresh Authentic Occasions Afang Soup Recipe"

Greetings everyone!

I glad to have you in my blog, as a chef that love creating different recipes am here to share with you another beautiful method of cooking a fresh looking and delicious afang soup, afang soup is one of my most favorite soup so I love to prepare it using different recipes and I promise to share any of those recipes that will make you enjoy your afang soup just the way you would want it, some people would want their spinach all cooked and soften while they affang leaf will be fresh while some want both the spinach and afang leaf fresh with a touch of fresh oil this are two different recipes but anyway I got you all covered, in today's recipe am going to make both my spinach and afang fresh so let's get started.

Ingredients

• Afang leaf

• water leaf (african spinach)

• pepper

• Palm oil

• Crayfish

• Dried fish

• chicken

• seasoning cubes and salt

Preparation process

Firstly I deboned my fish, thoroughly washed my perewinkle and other Ingredients that would be steamed, then I ground my fresh pepper poured it in the pot added my seasoning and salt to taste then I added a very little water (this helps the ingredients bring out their real taste as too mush water dilute's the taste).

After about 8 minutes I opened the pot of hot steaming ingredients stirred it a little then let it cook for just few minutes before adding palm oil to the ingredients then i poured in my crayfish a minute after.

I added my water leaf and give it just a little stirred not to activate the slimy texture, I covered my pot allowed it steam not cooked.

Lastly I poured my afang leaf into the pot stirred it immediately to marinate then I added palm oil to loosen it up abit then bring it down from the heat our fresh afang soup is ready to be served.

I dish a portion for myself as seen above.

As seen here this afang leaf still look green and fresh with enough palm oil, it tastes so delicious just as seen, this particular recipe can be used in making authentic occasions afang soup because the freshness retained the delicious taste even when it was cooked hours before serving the guest it still tastes as it was just prepared.

A short video of how this recipe was created, watch and enjoy.