Afang soup with thoroughly cooked fish

Ingredients

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

• 200 g afang (okazi) leaves, washed and finely shredded
• 400 g waterleaf, washed and chopped
• 600 g tilapia or croaker, cleaned and cut into portions
• 3 tbsp palm oil
• 2 tbsp ground crayfish
• 1 medium onion, peeled and chopped
• 1 fresh pepper, washed and chopped, to taste
• 500 ml water
• salt, a little, to taste

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

Method

1. 1Step 1. Simmer the fish gently in the water with the onion for 12–15 minutes, until the flesh is opaque and flakes apart with no translucent centre. Lift out and keep warm.
2. 2Step 2. Add the palm oil, pepper and crayfish to the stock and simmer for 5 minutes.
3. 3Step 3. Add the washed waterleaf and cook for 5 minutes until it releases its liquid.
4. 4Step 4. Stir in the shredded afang leaves and cook for a further 8 minutes so they soften.
5. 5Step 5. Return the fish, warm through for 3 minutes, season lightly and serve with a small portion of eba, fufu 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.