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The ingredients needed to cook Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja#:
- Prepare leaf Afang
- You need Waterleaf
- Take Pepper
- Provide Salt
- Prepare cubes Seasoning
- Prepare Stockfish
- Provide Dryfish
- Provide Perewinkle
- You need Kpomo
- You need Palm oil
- Get Crayfish
- Get Yam
- Use Water
- You need Beef
Instructions to make Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja#:
- Slice and blend Afang leaves using mortar or manual blender and set aside
- Pick, wash, slice waterleaf and set aside
- Steam your meat and stock fish adding salt and seasoning cubes
- Cut and wash clean the perewinkle and set aside in a salted water
- When meat is ready, add your chopped kpomo, pepper, crayfish and palm oil. Stir and allow to boil for 3 minutes so that the palm oil will be well incorporated into the beef stock. Then scatter round the periwinkle inside the pot. Don't stir immediately you add the periwinkle as it is believed that it will make the perewinkle difficult to blow out(I don't know how true though 😀). Then allow to boil for 2 minutes
- Add your already blended Afang leaves. Stir and allow to boil for 3 minutes and taste for salt or seasoning
- Add your sliced water leaf, stir and allow to cook for 2 minutes. After which your Afang soup is ready
- For your pounded yam, peel and boil the yam till tender and pound till u get a smooth dough
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