Nigerian Afang Soup

Ingredients:

500 g meat

1 hot chilli peper, chopped

several periwinkles or any kind of edible sea snail (substitute shellfish if not available)

2 onions chopped

2 pieces of dried fish (stockfish) soaked in water and with skin and bones removed

1.2 kg afang leaves, cleaned de-stemmed, torn and pounded in a pestle and mortar (outside Africa substitute any strong-tasting greens)

450 g waterleaf Talinum triangulare or spinach

200 g dried prawns, crushed

400 ml palm oil

Water or stock

Cooking Instructions:

Add some 500ml of water to a large casserole pot and bring almost to a boil. Add the meat and cook for a few minutes on high heat before adding the onion and chilli. Reduce the heat, cover the pot and allow to simmer. While the meat is cooking bring some 600ml of lightly-salted water to boil in a separated pan. Add the periwinkels, cover and cook for some 3 minutes before removing the snails and setting aside. At this stage use a toothpick to remove the meat from the shells. Cut off the inedible 'foot' and rinse the meat under cold water. Sprinkle with the lemon or lime juice and add to the casserole along with the dried fish. Cover and simmer for some seven minutes. Add the greens to the casserole along with the dried prawns. Top-up the water if needed before adding the palm oil. Season, cover and cook for some 35 minutes, until the greens and meat are completely tender. Serve with FuFu or boiled and mashed yams.

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