Afang is prepared with okazi leaf. The leaf is either pounded with mortar(preferable) or blended.
1, Wash your meat and put in a pot and season(including onions, salt and knorr cube) before putting on fire to simmer
2,Add water after the meat must have boiled without addition of external water.
3,Add dry fish, periwinkles, kpomo if any etc.
4,Allow to boil together, add palm oil before stockfish if any and allow to cook more.
5,Put the pounded okazi leaf.
6, Add water leaf.
7, A little salt/knorr to taste if need be.
8, Soup is ready.