Rinse the beef. Place beef in a pot with 1/2 teaspoon salt, half the chopped onion, and 1 liter of water (or enough to cover). Bring to a boil, skim foam, then reduce heat and simmer for 30–40 minutes until tender but not falling apart. Reserve the cooking liquid (beef stock). Remove beef and set aside; keep stock in pot.

Soak and prepare dry fish/stockfish

If using whole smoked fish or stockfish, soak in warm water for 15–30 minutes to soften. Remove bones and shred smoked fish; break stockfish into bite-size pieces. Add to the reserved beef stock along with ponmo and cooked cowpea (if using). Simmer 5 minutes to incorporate flavors.

Flavor Base

Heat palm oil in a separate heavy-bottomed pot over medium heat until shimmering but not smoking. Add remaining chopped onion and sauté 2–3 minutes until translucent. Stir in grated ginger, minced garlic, and chopped scotch bonnet; cook 1 minute to release aroma.

Add ground crayfish and optional locust beans; fry 1–2 minutes in the oil, stirring to avoid burning. Pour this flavored oil mixture into the pot with the beef stock, proteins, ponmo, and cowpea.

Return the combined pot to a low simmer. Taste and add seasoning cubes, remaining salt (start with 1/2 tsp more if needed), and black pepper. Let simmer 5 minutes to marry flavors.

Thickening and Leaf Addition

If using ground egusi or achi, dissolve it in 2 tablespoons warm water to make a slurry. Pour the slurry into the simmering pot while stirring gently to avoid lumps. Simmer 3–5 minutes until the broth slightly thickens.

Add shredded afang (okazi) leaves in batches. Stir them into the hot soup; afang is tough, so it wilts slowly — simmer 4–6 minutes after all added.

Fold in waterleaf (or spinach/lettuce substitute). Waterleaf cooks quickly and will release moisture; simmer an additional 3–4 minutes until leaves are tender and integrated. If soup becomes too watery, simmer uncovered a few minutes to reduce.

Final Seasoning & Serve

Taste and adjust seasoning: add more salt, pepper, or seasoning cubes to preference. For extra sheen, drizzle remaining palm oil over the top and stir gently.

Simmer an additional 2 minutes to incorporate adjustments, then remove from heat. Serve Afang Soup hot with fufu, pounded yam, garri (eba), or rice.