Easy way to cook Afang and edikankong

Ingredients includes÷waterleaf or spinach
Ugu/pumpkin /vegetable
Afang or ukazi
Ground dry crayfish
Dry fish
Kpomo or cowskin
Shaki or beef stripe
Beef snails
Large periwinkle
Seasoning
Dry pepper
Salt
Palm oil.
I have tried


To provide alternative names for it as this is an intercontinental forum. This recipe can be used to cook multiple kinds of soup using the same base.
For this practical i plan to produce two pots of two different soup.Try as much as possible to get fresh ingredients, i had yo source the ingredients at it's scarce in my current location.
Direction :
Cut your vegetables, grind your afang, steam your meat , add very little water at the beginning to allow the ingredients lock into meat, consider grinding ginger while steaming your steamed as it makes a hugr difference. Set your pot of soup on fire using waterleaf as your base ingredients, add your crayfish, pepper, and seasoning. Pour your meat stock and allow to boil, once steamed for 10mins and your soup is bubbling ,add red oil and allow to cook. Add your meat and let everything simmer. Taste and salt and maggi as required, this ensures the flavor from meat is active so you don't go over having a salty pot of soup. When the red oil taste cook , separate the pot of into two different pots.add your dry fish and after 5mins add pumpkin and afang to each pot.stir and turn off heat.Your pot of soup is ready