When you read my previous post on how to make Afang soup, you will see that little left-out information and the need to fix that vacuum as soon as possible.

The vacuum was not intentional; I did it due to the limited availability of data at my disposal then. Not that kind of limitedness [that depicts lack of ideas], but a personal improvement.

Personal improvement? Yes! I prepared a pot of Afang soup lately after updating my article on how to Cook Afang soup. 

The new soup tasted newer, nicer, and better, but that doesn’t stand as a discredit to my last post, but a build-up on it.

How did I prepare the Afang soup that I am currently sharing with you? The discourse below answers it.

How I Made My Last  Afang Soup

My last soup tasted so good that I might never forgive myself if I did not share the recipe with you. It was so good that my neighbors who had a taste of it couldn’t help but ask me if I had robbed a bank.

Yes, I spent on the soup, but the measures I took did the magic.

This time around, I prepared the soup in 40 minutes because I did not have my ingredients bought and arranged by the foodstuffs vendors.

I only bought the items in the market without preparing them, and the preparation went this way:

I picked the Afang leaves, arranged them, and sliced them into tiny bits. After slicing, I grind the leaves and add crayfish to them so that the entire product of the grinding will be released.

After that, I took the water leaves: I would wash, chop, and rewash the chopped leaves to remove the slippery water. This procedure will help make the soup thick.

I took my periwinkles are the next thing, I would wash and keep them aside while proceeding to stem the already washed meat, fish, stock fish, and kpomo.

At the juncture, everything is ready; the journey is halfway completed as I put the fish, meat, stock fish, kpomo, some quantities of pepper, Maggi, oil, salt, and the squeezed water leaves in the pot and put on the fire.

Few minutes, the periwinkles are added and stirred until everything is done before I add the Afang leaves and additional palm oil, crayfish, and maggi.

My Afang stayed for just five minutes on the fire before I brought down the steaming pot. The soup was ready by this time. Nothing needed to be added.

The Ingredients I Used in Preparing the Last Afang Soup

My last Afang consumed more ingredients than the first ones whose recipes were published earlier on this platform.

That is why I would rate this one over other recipes on this particular delicacy. Notwithstanding, all my recipes are as helpful as you can imagine.

Here are the ingredients for my last Afang soup:

1. Afang

2. Water leaves 

3. Palm oil

4. Beef

5. Dry fish

6. Catfish

7. Stockfish

8. Periwinkles 

9. Kpomo

10. Crayfish

11. Dry pepper 

12. Maggi or Onga cube

13. Salt.

The last Afang Soup I made was awesome. You needed to have a taste of it to fully understand what I mean but since that was not possible, you can make something similar or exact by following the recipe above.

Kindly write back to me or drop a comment in the section below once you have finished reading this piece.

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