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