can anyone relate me how to cook afang soup please
Answers:
Afang Soup
Afang Soup -- a soup made from afang leaves (a.k.a. ukazi, okazi, Gnetum africanum, a type of greens usually gather from the forest), next to meat, seafood, and palm grease -- is from the Calabar and Cross-river region of southern coastal Nigeria, effective the border next to Cameroon, which have long be a center of the African palm grease industry.
What you want
wet, broth or stock
one pound meat (some combination of stew meat, oxtail, tripe, or bushmeat); cleaned and cut into bite-sized pieces
one hot chile pepper, gone complete (for mild soup or chopped (for spicy soup)
one onion, chopped
several periwinkles (sea snails or other tasty snails -- where on earth snails are not available clams or muscles may be used)
brackish
one or two pieces dried fish (stockfish and/or other dried fish); skin and bones removed, soaked and rinsed within hot sea
one to two pounds afang leaves (ukazi leaves, or similar -- outside Africa, any other greens may be substituted); cleaned, stems removed, and torn into pieces or pounded beside a mortar and pestle (or crushed near a rolling pin)
one pound waterleaf (or spinach); cleaned, stems removed, and torn into pieces
one cup dried shrimp or prawns, crushed
one to two cups red palm grease (or can palm soup foundation, cream of palm fruit, sauce graine)
What you do
In a substantial dutch oven warmth a few cups of dampen (or broth or stock) to a to hand boil . Add meat to pot. Cook for a few minutes on glorious warmness. Add onion and chile pepper. Reduce roast, cover, and simmer.
While meat is simmering: In a separate vessel bring a few cups of weakly salted dampen to a boil. Place the periwinkles within the boiling sea. Cover and cook for two or three minutes. Remove snails from hose down. Use a pick or small fork to remove the snails from their shells. Remove the inedible knotty "foot" from respectively of the snails. Rinse the snail meat surrounded by cool marine. Drain and sprinkle next to lime or lemon liquid. If using other shellfish, process within a similar rage. Add the snails (or their substitute) and the dried fish to the pot near the meat. Cover and simmer for several minutes.
Add the greens (afang and waterleaf, or their substitutes), and the crushed dried shrimp or prawns. Add more hose down, broth, or stock as needed. Pour palm grease (or can palm soup base) into soup. Add brackish (or other seasonings) to fondness. Cover and verbs to simmer until the greens -- and everything else -- is completely cooked and tender, partly an hour or more, stirring occasionally.
Instant Fufu
An out-of-Africa instability.
What you have need of
two cups instant mash potatoes
two cups Bisquick
two cups cassava flour or tapioca (tapioca is made from cassava tubers)
What you do
Bring six cups of marine to a boil surrounded by a life-size pot. Combine at tiniest two of the three ingredients and tag on to the boiling marine. Use a strong wooden spoon to stir constantly for 10-15 minutes. You may want two inhabitants: one to hold the pot and one to stir. If the fufu seem thinner than mash potatoes, donate more of the dry ingredients. The fufu should be highly sticky but must be stirred constantly to avoid lumping and burning.
Shape the fufu into ball (this can be done by putting a cup of fufu into a bowl beside a few spoonfuls of melt dampen and shaking the bowl spinal column and forth until the fufu shapes itself into a ball). Serve fast beside meat stew or any dish beside a sauce or gravy. To drink it, hole stale a small handful next to your fingers and use it to dipper up your meat and sauce.
Other Answers:
http://www.congocookbook.com/c0231.html
Catch a worm. Put it within a pot near 10 gallons of marine. Boil for 12 hours & put away.
here's some ... they look pretty darn flawless :)
http://www.africaguide.com/cooking.htm