Afang Soup (Nigeria - Calabar/Efik)
A recipe from Kenya.
🇰🇪 KenyadairyFreeglutenFreenutFree
Nutrition (per serving)
550Calories
38 gProtein
8 gSugar
1200 mgSalt
Ingredients
- 500g Afang leaves (pounded)
- 400g Waterleaf
- 800g Assorted meats & stockfish
- 150ml Palm oil
- seafood Periwinkle & dried fish
- side Pounded yam
Method
- Cook meats until tender.
- Add palm oil and seafood.
- Add waterleaf first (wilts fast).
- Add pounded afang last.
- Cross River luxury soup.
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