Abak Afang Soup

Abak Afang Soup

Serves 4-6

Ingredients

• 4 cups Palm fruit sauce
• 1 cooking spoon Afang( pounded)
• 8 pieces Beef
• 2 segments Stock fish
• Handle full smoked Prawns
• Handful Periwinkles in shell ( topped and tailed) optional
• 4 -6 pieces Pomo( Cow skin)
• Handful smoked fish
• 2 table spoon Crayfish ( ground)
• Little piece Uyayak( adian fruit)
• Pepper to taste
• Seasoning to taste

Instructions

1. Wash, boil and pound the palm fruit, add water and squeeze out the juice. Do not make the juice too watery so that cooking time to thicken the sauce can be shortened
2. Season and steam the beef and Stockfish  and cook till soft
3. Top and tail the periwinkle and wash thoroughly. Periwinkles carry a lot of dirt.
4. Add the smoked fish, prawns, crayfish and periwinkle when the beef is almost cooked.
5. Add uyayak to the palm fruit juice and bring to boil. Pour in the meats and cook till sauce starts to thicken.Add the crayfish and cook for 3 minutes
6. Taste and correct seasoning and pepper and cook for another 3 minutes and turn off the heat
7. Add the Afang and stir well into the sauce. No need to return to the fire .The heat from the sauce is enough to cook the Afang.
8. Serve with swallow of choice.

Cooking Tip: you may wish to cut your Afang in the market then pound at home. If you do not have a mortar you can blend the Afang coarsely in the dry ingredient  part of the blender. I prefer wash , cut  and pound my Afang at home.

Content and Image from iqfoodplatter