A Standard/Special box of foodstuff composed of dehydrated, AFANG a.k.a OKAZI or WILD SPINACH (English) (Leafy Vegetable); Dry Fish/Meat and Seafood proteins; any other combinable vegetable(s); Swallows -Garri, Elubo, Poundo Yam, Spices, Sauces and other ingredient required to prepare your favourite AFANG Soup or Specially selected from the individual products to make up your “Special Combo” combo.
Core Ingredients:
- Afang/Okazi/Wild Spinach (dark green leafy Vegetable): These are dried or frozen fresh when exported or in-store. They are the main ingredient of various cuisines in certain regions of Africa, Asia & South America. Health Benefit: Organically grown Afang prevents indigestion, Scurvy as well as Rheumatism. Heals/Cures and helps in nourishment of the skin etc.
- Periwinkles (a.k.a Isam) – used in making several other delicacies like Okra Soup, Edikan Ikong, Fisherman soup, Periwinkle Sauce. They are high in protein, Omega-3 fatty acids, and low in fat.
- Red Palm Oil: Used for cooking and adds flavor and color to the soup.
- Assorted Fish/Meats: Common choices include beef, goat meat, tripe, kpomo (cow skin), and various offals. Fish, like dried, local Nija Fish: Catfish (Aro), Shawa, Mangala, Kote, Asa or Stockfish(Panda), can also be included.
- Crayfish: Ground crayfish adds a unique savory flavor.
- Leafy Vegetables: Bitter leaf, fluted pumpkin leaves (Ugwu), or spinach are frequently used. Ugwu Juice known to naturally boost blood count faster than any blood tonic
- Stockfish and Dried Fish: Enhance the flavor and provide additional protein.
- Pepper (Chili): Adds spice to the soup, use scotch bonnet, habanero, or chili powder says a YouTube video.
- Onions: Adds flavor and aroma.
- Seasoning Cubes: Such as Knorr or Maggi, for seasoning the meats.
- Locust Bean (Iru/Ogiri): Adds a unique fermented flavor (optional).
- Salt: To taste.
