Origin: Calabar Nigeria
(Akwa-Ibom)
This is a traditional Nigerian stew made from the leaves of
the forest plant Cnetum africanum , known as afang , ukazi or okazi .
Ingredients:
500g meat (any combination of stewing meat, oxtail, tripe and/or bush meat [game])
1 hot chilli pepper, chopped
several periwinkles or any kind of edible sea snail (substitute shellfish if not available)
2 onions chopped
2 pieces of dried fish (stockfish) soaked in water and with skin and bones removed ? (for preparing your own, see the recipe on how to prepare salt fish/stockfish)
1.2kg afang leaves, cleaned de-stemmed, torn and pounded in a pestle and mortar (outside Africa substitute any strong-tasting greens)
450g waterleaf Talinum triangulare (or spinach)
200g dried prawns, crushed
400ml palm oil
water or stock
Method:
Add some 500ml of water to a large casserole pot and bring almost to a boil. Add the meat and cook for a few minutes on high heat before adding the onion and chili. Reduce the heat, cover the pot and allow to simmer.
While the meat is cooking bring some 600ml of lightly-salted water to boil in a separated pan. Add the periwinkles, cover and cook for some 3 minutes before removing the snails and setting aside. At this stage use a toothpick to remove the meat from the shells. Cut off the inedible 'foot' and rinse the meat under cold water. Sprinkle with the lemon or lime juice and add to the casserole along with the dried fish. Cover and simmer for some seven minutes.
Add the greens to the casserole along with the dried prawns. Top-up the water if needed before adding the palm oil. Season, cover and cook for some 35 minutes, until the greens and meat are completely tender.
Serve with FuFu or boiled and mashed yams.
Ingredients:
500g meat (any combination of stewing meat, oxtail, tripe and/or bush meat [game])
1 hot chilli pepper, chopped
several periwinkles or any kind of edible sea snail (substitute shellfish if not available)
2 onions chopped
2 pieces of dried fish (stockfish) soaked in water and with skin and bones removed ? (for preparing your own, see the recipe on how to prepare salt fish/stockfish)
1.2kg afang leaves, cleaned de-stemmed, torn and pounded in a pestle and mortar (outside Africa substitute any strong-tasting greens)
450g waterleaf Talinum triangulare (or spinach)
200g dried prawns, crushed
400ml palm oil
water or stock
Method:
Add some 500ml of water to a large casserole pot and bring almost to a boil. Add the meat and cook for a few minutes on high heat before adding the onion and chili. Reduce the heat, cover the pot and allow to simmer.
While the meat is cooking bring some 600ml of lightly-salted water to boil in a separated pan. Add the periwinkles, cover and cook for some 3 minutes before removing the snails and setting aside. At this stage use a toothpick to remove the meat from the shells. Cut off the inedible 'foot' and rinse the meat under cold water. Sprinkle with the lemon or lime juice and add to the casserole along with the dried fish. Cover and simmer for some seven minutes.
Add the greens to the casserole along with the dried prawns. Top-up the water if needed before adding the palm oil. Season, cover and cook for some 35 minutes, until the greens and meat are completely tender.
Serve with FuFu or boiled and mashed yams.
