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Featured Recipe

Afang (Okazi) Stew

Serves 4-6 people.

Ingredients
  • 8 medium beef pieces
  • 10 medium cow skin pieces
  • 1 small smoked fish
  • 8 oz. stock fish pieces
  • 2 cups unshelled periwinkles (optional)
  • 8 oz. afang (okazi), dried
  • 5 small bunches water leaves
  • 1 tablespoon pepper, dried (or to taste)
  • 4 tablespoons ground crayfish
  • 4 Knorr or Maggi cubes
  • Salt and spices to taste
  • 4 cups palm oil
  • 10 1/2 cups water

Directions
  1. Prepare afang (okazi) by soaking in hot water for 5-10 minutes. Drain water, then pound or blend until smooth.
  2. Chop or shred water leaves into fine pieces.
  3. Season beef with a little salt, pepper to taste, 2 Knorr/Maggi cubes, and other spices. Steam on low heat until juice dries up.
  4. Add 4 cups of water, stock fish, and cow skin. Cook for 20 minutes.
  5. Stir in smoked fish, 6 1/2 cups water, crayfish, pepper, 2 Knorr/Maggi cubes, and periwinkle. Keep on heat for 5 minutes.
  6. Add palm oil, stir and cook for 2 minutes.
  7. Stir in water leaves, cover and cook for about 5 minutes.
  8. Add afang (okazi), stir thoroughly.
  9. Salt to taste and let simmer for another 5 minutes.
  10. Serve with garri, pounded yam, fufu or eba.


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