![image](https://img.esteem.ws/pzkt97nnzy.jpg)

Hello steemians!
How are you doing?
I once wondered how they cooked all the sweet afang soups that I've been eating until the day I cooked it(this weekend)
Afang soup is a native soup prepared by south southern people of Nigeria which they can be located in Akwa-Ibom state and Cross-rivers state.
Well, let's go to the real deal.
**Recipes**
Red Palm oil
Pepper
Salt
Sweetener (Maggi, Knor, etc)
Crayfish
Waterleaf (slice into smaller sizes)
Afang leaves (slice and pounded)
Meat (prepared/eatable)
Stockfish (if you wish)
Periwinkle (prepared/eatable)
**Procedures**
1. Put the red Palm oil to cover the bottom of the pot(depending on the type of pot and the quantity of your soup).
2. Allow the oil to steam to about 60°c
3. Put the sliced waterleaf into the steaming Palm oil, covering the whole bottom of the pot with it.
4. Allow the waterleaf to stay for about 4 minutes depending on the temperature you're using. This is to allow the starchy component of the leaf to break done. 
5. When the oil shows up on the surface, turn the leaf for uniformity.
6. Put the pounded afang leaves and mix it with the waterleaf.
7. Put the other ingredients including the meat and turn slowly (don't stir).
8. Close your pot after the above for about 2 minutes.
9. Your soup is ready.

Serve with gari, fufu, wheat or semovita.
Have a great day