1 Medium bunch of Afang leave, 3 medium bunch of water leaf, goat meat, a pair of dried fish, 3 table spoon of cray fish(ground), 3 cooking spoon of oil, pepper, onions, salt, water.
METHOD:
1. chop and grind (or pound in morter) the Afang Ogasi leave and set aside, Onions
2. Wash and slice the waterleaves, and set aside
3. Season the goat meat with onion and salt. Add two cups of water and allow to boil for 10 minutes.
4. Debone the dry fish and put together, add the sliced water leaves. Add the cray fish and pepper and stir, cover the pot for about 10 minutes. Add the the ground Afang and oil and stir. Allow to boil for 10 minutes then serve warm.
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