, , , , , ,

Happy Valentine’s Day in arears!

So on Saturday rather than make the Isi – ewu I put up a special post on behalf of Royco (HERE) for a chance for foodies to win 1 N60,000 shopping voucherand 10 N20,000 shopping vouchers, since February is a month of love, it runs till the 22nd,  so there’s still time!

The post was all about what speaks love to you and nothing spoke love to my husband and I than a pot of freshly made soup and Afang was top on the list. After the near 4 hour photo shoot, it was a nice way to relax on Vals day, enjoy!

Ingredients : ( 3 litres )

7 cups ground Afang leaves

5 big bunches water leaf

2 cups periwinkles

15 pieces goat meat

10 small pieces of pomo

7 small snails

3 pieces of stockfish

2 medium dry fish

1 cup whole crayfish

4 cooking spoons palm oil

4 fresh pepper / atarodo

1 teaspoon dry Cameroon pepper

2 small pieces of Okpei*

1 small pieces ogiri*

Royco cubes

Salt to taste


Periwinkles washed, tails snipped and boiled in hot water for 10 minutes

Periwinkles washed, tails snipped and boiled in hot water for 10 minutes

Water leaf

Water leaf

Ground/ pounded afang leaves

Ground/ pounded afang leaves

Best supporting ingredients

Best supporting ingredients

Now let’s cook!

Method :

Wash meat, pomo, snails and stochfish. Season with 2 Royco cubes, 1/2 teaspoon dry Cameroon pepper and salt to taste. Add a little water at a time until meat is cooked with at least 1 cup of meat stock left.


Blend the crayfish,  fresh pepper,  okpei, ogiri and with 1 1/2 cups of water,  set aside.

Wash the water leaves several times to get rid of residual sand then cut in small slices.

Soak dry fish in hot water, break up and wash then set aside.

Once meat is cooked,  remove from the pot leaving the meat stock behind.

Pour in the crayfish blend and palm oil, boil until the water is reduced completely.


Add the goat meat, pomo, snails, stockfish and dry fish into the pot. 


Add the sliced water leaves, let it simmer for about 15 minutes in which time its natural juices will fill the pot. Add about two more Royco cubes and remaining Cameroon pepper. 


Depending on how much juice you want in the soup, you could either let the water leaf juice reduce before adding the ground afang leaves or like me that loves juicy soups, I added the afang leaves once the juice in the water leaf was out. Check for salt.

Water leaves releasing juices

Water leaves releasing juices

Afang added

Afang added

Stir and allow it boil for 5 minutes then turn off heat and erm….



Wait for me to come over before eating, lol! 🙂




With arears valentine love, Azu 🙂 .


  • Notes : Adding ogiri and okpei is totally optional but recommended.