How to cook Afang soup like a pro ! Calabar style Afang soup. I guarantee perfect result every time

Wash the waterleaf and afang leaves thoroughly until the water runs clear.

Slice the afang leaves thinly and let them air dry overnight if preparing ahead.

Pound the afang leaves until they are well processed.

In a pot, add goat meat, red hot peppers, and seasoning. Cover and cook for 15 minutes to sweat out moisture.

Add the washed snails, chopped afang leaves, crayfish, and water to the pot. Stir to combine.

Add half of the palm oil and adjust seasoning if necessary. Cover and cook for 7 minutes.

Add chopped waterleaf and periwinkles. Stir gently and cover to steam for 3 minutes.

Add the pounded afang leaves and remaining palm oil. Stir and cook for about 1 minute before removing from heat.

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