Afang Soup

Description
This soup is made from afang leaves, with meat, seafood, and palm oil. It is from Cross-river region bordering Nigeria.

Ingredients

 * vegetable stock
 * 1 pound meat, cleaned and cut into bite-sized pieces
 * 1 hot chile pepper
 * 1 onion, chopped
 * several periwinkles
 * 2 pieces dried, skin and bones removed
 * 2 pounds afang leaves, cleaned, pounded with a mortar and pestle
 * 1 pound waterleaf, cleaned and torn into pieces
 * 1 cup dried prawns, crushed
 * 2 cups red palm oil

Directions

 * 1) In a large Dutch oven bring a few cups of vegetable stock to the boil.
 * 2) Add meat to pot. Cook for a few minutes on high heat.
 * 3) Add onion and chile pepper. Reduce heat, cover, and simmer.
 * 4) In a separate pan bring a few cups of lightly salted water to a boil.
 * 5) Place the Periwinkles in the boiling water. Cover and cook for 5 minutes.
 * 6) Remove snails from water.
 * 7) Use a small fork to remove the snails from their shells.
 * 8) Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice.
 * 9) Add the snails the dried fish to the pot with the meat. Cover and simmer for several minutes.
 * 10) Add the greens (afang and waterleaf), and the crushed dried prawns.
 * 11) Pour palm oil into soup.
 * 12) Cover and continue to simmer until the greens are completely cooked and tender.
 * 13) Serve with Fufu or boiled yams.