Afang-style vegetable soup with lean beef

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g afang (okazi) leaves, washed and finely shredded
• 400 g waterleaf or spinach, washed thoroughly and chopped
• 500 g lean beef, trimmed and cubed
• 150 g smoked fish, bones removed
• 3 tbsp palm oil
• 1 tbsp ground crayfish, optional
• 1 medium onion, peeled and chopped
• 800 ml water

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Boil the beef with the onion for 30–35 minutes until tender and cooked right through with no pink meat.
2. 2Step 2. Add the smoked fish and simmer for 5 minutes until piping hot throughout.
3. 3Step 3. Stir in the palm oil and crayfish if using.
4. 4Step 4. Add the waterleaf and cook for 3 minutes, then add the shredded afang and cook for a further 4–5 minutes.
5. 5Step 5. Season lightly and serve with a small portion of swallow or boiled yam.

Allergens for your selection

• Contains: Fish
• Contains: Crustaceans

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.