Grind the ukazi leaves, it acts as the thickener for this soup.
Season the meat with a half cup of sliced onions, salt, two seasoning cubes and other spice of choice)
Slice the water leaves and set aside in a sieve so excess water will drain away.
Wash the stockfish, dried fish and add them to the cooking meat, let them cook till they are soft and the pot is almost dry.
Add the palm oil, crayfish and stir all together. Add one seasoning cube, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.
Add the water-leaves; allow to simmer for 6 minutes while you stir continuously.
Add the ground ukazi leaves. Stir all together, cover the pot and allow another 5 minutes, stirring every 2 minutes.
and you are done with a delicious afang soup.
Serve with eba, fufu or pounded yam