Abak Afang Soup

Description
It serves 4 to 6 person.

Ingredients

 * 1Kg / 2Ihassorted meats (beef oxtail, tripe, ponmo, bokoto & bushmeat,,
 * 450g lib stockfish (pre-soaked),
 * 1 medium dry fish (washed & flaked),
 * 450g / lib afang leaves (pounded),
 * 225g/8oz periwinkle (top & tailed),
 * 225g / 8oz ground chillies,
 * 225g / 8oz ground crayfish,
 * lit / 2pints palm-nut 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 palmoil 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 15minutes until well blended.
 * 9) Check seasoning and serve with pounded yam.