A treasured classic and tasty regional meat/fish-filled dish cuisine predominant with the natives of the Republic of Benin.
A simple, spicy one-pot dish comprising, at its most basic ripe palm kernel fruits, unripe birds pepper, spring onions, locust beans, young beans stalk leaves, salt, smoked meat, smoked fish, and washed snails.
A cup full of ripe palm kernel fruits
2 pound smoked meat cut up
1 Bunch of spring onions grated
A handful of green birds pepper coarsely pounded
A bunch of fresh green stalk beans leaves
3 tablespoon of salt
4 large washed snail
2 medium sized smoked fish
1 tablespoon of locust beans
1 Medium sized tuber of yam
1. Wash and clean your palm nuts, put in a bowl and add 1/2 cup of water crush very well, remove the shaft and allow it to settle for about 10 mins. By now your afofun raw oil will be ready, just gather the raw foam of the washed kernels, that is oil you need for your cooking.
You can step your meal down with fresh palm wine.
2. Pick your fresh green stalk beans leaves from the stem and wash in clean water. Chop it up.
3. Soak your smoked fish, and meat in warm water add salt to wash off any specks of dirt from your meat and fish.
4. Coarsely crush your green bird’s pepper and onions in a food processor or blender.
5. Pour your raw foamed liquid washed kernel oil I, a clean pot.
6. Add your pepper and onions
7. Place your pot with the content on your cooker allow to cook for about 3 mins, add the washed snail, the smoked meat, add salt to taste, allow to cook for another 3 mins, Add your fish and locust beans cover and let it simmer for another 2 mins, seasoning.is optional because it is
8. Add your chopped fresh green stalk beans leaves and cover it allow to simmer for 2 mins, turn it and bring it down from the cooker. Your Afofun soup is ready.
9. Now peel wash and boil your yam ready for the pounding.
10. Pound your yam and make into balls serve, and relish your afofun soup dish.
Like many African dishes,afofun soup is traditionally served with a mountain plate of delicious pounded yam
You don’t use a knife and fork to devour your Afofun: the traditional way to eat this dish is with your hand, cut your pounded yam and dip it or roll it in the accompanying cooked young beans stalk leaves with the accompanied
smoked meat, fish or snail and relish it.
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