Abak Afang Soup

Description
It serves 4 to 6 person.

Ingredients

 * 1 kg / 2 lb assorted meats (beef oxtail, tripe, ponmo, bokoto and bushmeat)
 * 450 g / 1 lb stockfish (pre-soaked)
 * 1 medium dry fish (washed and flaked)
 * 450 g / 1 lb afang leaves (pounded)
 * 225 g / 8 oz periwinkles (topped and tailed)
 * 225 g / 8 oz ground chillies
 * 225 g / 8 oz ground crayfish
 * 1 litre / 2 pints palmnut concentrate
 * salt to taste

Directions

 * 1) Wash the meat thoroughly and place in a large pot.
 * 2) Season with salt and ground chillies.
 * 3) Add some stock and cook for 30 minutes.
 * 4) Meanwhile, wash the oil-palm and cook until soft to make the concentrate.
 * 5) Add the washed smoked fish and stockfish to the pot of boiling meat and cook for 10 minutes.
 * 6) Add the palm oil concentrate, bring to the boil and cook till slightly reduced and soup coats of a spoon.
 * 7) Add the pounded afang leaves and periwinkles.
 * 8) Stir in the crayfish and cook for 15 minutes until well blended.
 * 9) Check seasoning and serve with pounded yam.