Recipe card 01 · October 2026
Afang soup, Copperpot style
Afang is patience in a pot. Most of the work is slicing okazi thin and letting a good stock carry the flavour. This is the version we teach every month.
Tick items off as you shop. Quantities change with the servings.
Method
Make the stock
Season the beef with salt, pepper and a stock cube. Steam it in its own juice for ten minutes, then add the stockfish and two cups of water. Cook until tender.
Pound the okazi
Slice okazi as thin as you can, then pound it lightly or pulse in a blender for a few seconds. It should look shredded, not puréed.
Add the waterleaf
Add the waterleaf to the pot and let it cook down for five minutes. It releases water; that is the soup thinning itself.
Palm oil and periwinkle
Pour in the palm oil, crayfish, peppers and periwinkle. Simmer on medium heat for five minutes.
Okazi last
Stir in the okazi and cook for three minutes only. Taste for salt. Serve with fufu, garri or pounded yam.
Chef notes
Before you start
Waterleaf can make the soup watery. If it does, leave the lid off for a few minutes before the okazi goes in.
Never overcook okazi. It should stay green and a little chewy.
Leftovers keep three days in the fridge and taste better on day two.