Aunty Flo, this Okazi soup does wonders across Africa. We in the DRC call Okazi leaves FUMBWA. We cook it alone with lots of bush meat, and dry fish, like and use the base of Banga soup ie. The entire juice from palm kernels. It's a tedious process, but during my Tradional wedding, we made FUMBWA in honor of my Congolese heritage, and Afang in honor of my Nigerian heritage. This remains my best soup with Loiloi in Nigeria. Thanks for bringing up beautiful memories. And yes, I have LIKED the video 😂😂
@@FloChinyere 😂😂😂 I just looove that name. I wonder what part of the East calls it Akpu. In the North, we know it as Akpu. When Dad worked in Porthacourt, we found out it was called Loi-loi, and that name stuck with us😅😅
Well done Sis for this tantalising soup. Just to mention Afang or akazi is usually washed by the calabar/ akwa ibom before cutting. In fact you can't buy Afang in their market that is not washed. You wash and dry before cutting but for business purposes some of them wash and cut even while it's wet. Afang soup has become so popular now that every one want to eat it and that's why the business women in city markets like Lagos and the rest cut without washing. But no calabar or akwa ibomite will cook this Afang unwashed. This leaf most times comes from Cameroon or deepest forest pls don't cook without washing.
😂😂😂 I'm laughing because this is not the first time sellers have told me this. But this is the first time I'm buying it from Oyingbo where I had the chance to sample several more opinions. From the sellers to the Akwa-Cross ladies (mostly restauranteurs cos it was early morning) with me at the grinding station to the grinders themselves all laughed at me when I insisted on washing it. They told me, don't worry it's clean, if you insist on washing, buy the leaves, take them home, wash and spread out so the water will dry without the leaves drying (which I found hilarious by the way because there's no way that is possible unless i towel-dry them one by one) then come back, slice and grind because Madam, nobody will grind wet afang for you because it will not come out of the machine" These are the words of the very experienced owners of this soup. And I believe them because I can't imagine anybody going through all that especially restaurants that have to cook it everyday. The sellers simply clean the dusty leaves with a piece of cloth and throw out the worst ones. No sand in the soup so that supports their claim that it's sand-free. Of course there will be a small percentage of meticulous people doing all that washing and towel-drying but the above is what happens 99% of the time.
@@FloChinyere the restaurants yes might not wash because the are cooking for business but I lived in akwa ibom and even in their market the will wash in front of you and put it in sack bag and swing to reduce the water then cut and grind in the market. Sis pple like short cut to make money and Nigerians. inhumanity to Nigerians is so much. Honestly if you have ever cooked a sand filled Afang it is horrible but luckily one can get one that is not so Sandi because the soup is quite enticing to cook and not able to eat it. But you cook so well all these Nigerian soups. Weldone
Afang leaves is washed by the real Ibibios and Efiks. It is usually washed while the leaves are still on the stalks but with alot of care then placed in a sack - the type that is used to pack 50kg rice. The bag is shaken to reduce the water then the leaves are spread on a tray and dried in the sun. When dry the leaves are picked and sliced. Most people do not have the patience to go through this process and do not even know about it.
The key phrase is "most people". Thanks for confirming because I simply repeated what several akwa cross ladies (most of them restaurateurs) told me at Oyingbo. I used to think it's only restaurants that don't wash but they told me that even homecooks don't, that it's unnecessary sufferhead. 😅 And looking at your own process which is even more tedious than the one they gave me, we can guess how many people do that. Especially in this generation? 😂😂😂
You must wash Afang leaves before cutting it to remove dirt.( Ask the Efiks, the food Connoisseurs from Calabar, Cross River State) and they will tutor you.
This looks delicious and yummy! I guess I am the only person who has never had this Afang soup before! I will add it to my foods to try. Thank you for sharing Flo!
I ate this soup to finish during my NYSC in Rivers because Jevnik near my office cooked it so well. It's worth trying at least once in a lifetime. 👌 Chibuike how are you and your family? I hope you are all doing ok.
@@FloChinyere We are good Flo. Just been very busy with work and kids summer hectic schedule. The twins are now driving. I definitely plan to eat this soup soon in a restaurant in Atlanta or Los Angeles in a few weeks. I trust you and your family are doing great as well Flo. Thank you for checking up on us. My love to your family.
Sir you will really enjoy it. I dont thinking there is any soup that test better than Afang. So tasty you just want to continue eating especially with much edible obstacles 😊
@@ChibuikeUlasi we are good thanks Chibuike. We all can't wait for schools to close so the summer fun can start! The twins driving??? I know they start early in the States but twins of yesterday?! How fast they grow! That's the independence we pray for. Jisinu ike! My love to all. ❤❤❤
Our Traditional Afang Soup, looks temptingly delicious😋😊. You just brought back a memory Aunty Flo. Growing up, cleaning of Afang leaves was a very tiring task that we as kids had to do. The Afang leaves was separated into clean and very dirty and my mum would have us clean on napkins leaf by leaf the ones she termed clean while she washed the ones put aside as dirty.
I trust you to give me the correct low down. Thank you so much. This is exactly how the sellers and Akwa-Cross women I met at the grinding station described it. The sellers simply discarded the very dirty ones because they told me that washing it is not worth it because the time they will use to perform the washing ritual is enough for them to slice one basket of afang. 😂 Daalu ❤❤❤
This one na real odogwu Afang soup! We pluck our Afang leaves,wash them and dry them well either in a tray,inside an umbrella, or on an empty rice bag before slicing. The market women wash and put them inside a rice bag and shake dem to get out the water before slicing.
Wow,all the leaves is super green and fresh my natural aunt flo. My plate is ready. I love all the detailed explanation you gave on how to prepare this yummy recipe from scratch. And the ugu and waterleaf for edikanikong is super green too. My plate is waiting ooh and fufu ❤❤
My God! The picture presented here does not look like Afang soup at all. SORRY TO BURST YOUR BUBBLE. YOU CAN'T COME AND MESS UP MY NATIVE SOUP LIKE THAT. HABBA!
Me see the thumbnail, Nkenawuya 😋 so inviting. That "no washing" part of that vegetable, I will pass it for another vegetable substitute 😂 the end part so delicious with orisirishi 😋
Flo I don't like the taste of raw palm oil either. That's why i don't eat this soup outside. This one is so sumptuous. the only thing missing is shell periwinkles. 😋
Cameroonians call this eru. Eru is the traditional meal of the Bayangi people who share boarder with the Calabar people of Nigeria. It’s like a walking distance. Bayangi people bear famous names as Enoh/Enow/Eyong
I have never used watercress so I can't confirm how well of an alternative it is for water leaves. For how I prepare these types of vegetable soups with alternative ingredients, watch these videos: 1. th-cam.com/video/YKkNhhjVI8c/w-d-xo.html 2. th-cam.com/video/bZ5NL1Ona38/w-d-xo.html
I am watching this video with my mum❤I have never tried this soup out, it seems I am missing out. How are you doing mum Flo? Hope Naija is treating you well?
Flo please what is the reason why they don't wash Afghan leaf? It's my first time of hearing it. I usually wash and even soak mine for hours here because I use dry leaves.
Well done Flo, that looks delicious but is it bcs u don't like the taste of fresh red oil that you didn't add more of it just b4 finishing ur soup😂. That takes ur afan soup to another level.
Too much Afang for the quantity of waterleaf you have used. You need tutorials from the Efiks - food Connoisseurs ( from Calabar - Cross River State) on how to cook proper Afang and Edikang ikong. This is a no, no madam.
Igbo people call afang leaf okazi and prepare it without water-waterleaf, and it’s called okazi soup. But the thing is igbos and other non-Calabar Nigerians have come to love afang soup proper as well.
Abeg how much is this pot of soup I looking like this…Abeg waybill it let me transfer the money…na this your own gan gan Dey hungry me chop with fufu 😊
Flo , how did you cook that okazi that is full of dust without washing it instead you believe what those market women told. Don't you think that soup will be full of sand. Knowing you I was surprised. The soup looks good , you and your family should enjoy. Remain blessed.
Yes chyflo,I like the way and style you cook, my husband told my husband that in TH-cam, it's you that I like watching, that I like your style of cooking,he said is bcos your my name sake, I just laughed, for me chy,I wash my slice okazi before pounding and adding it to my soup,yes, whether if it's washed before slicing,I wash, it doesn't change the taste,it remain f okazi that we know, bcos now some of those sellers dump it anyhow,in some market,,I wash pound it or blend it, yes some times I blend it, for me I buy d slice okazi take it home wash, pound or blend before adding it, the taste remain d same, and I use ugu, water leaf and okazi, the three leaves, yes the soup looks take away take away, tantalizing,, your good in cooking dear
You keep talking about the taste remaining the same. Nobody said it changes the taste nowww ... The ones I bought were actually clean. If you pound the wet ones in a mortar or use a blender, fine. Restaurants don't use those. They use those grinders in the market, and it can't grind wet okazi very well. Mehnn that your 3-veg style is a combo of afang and edikang ikong. 😂
![KRK - ชนิสรา Ft.WanMai , N/A [Official MV] Prod. By Sakarin](http://i.ytimg.com/vi/C-WMwwYobcU/mqdefault.jpg)
Aunty Flo, this Okazi soup does wonders across Africa. We in the DRC call Okazi leaves FUMBWA. We cook it alone with lots of bush meat, and dry fish, like and use the base of Banga soup ie. The entire juice from palm kernels.
It's a tedious process, but during my Tradional wedding, we made FUMBWA in honor of my Congolese heritage, and Afang in honor of my Nigerian heritage. This remains my best soup with Loiloi in Nigeria. Thanks for bringing up beautiful memories.
And yes, I have LIKED the video 😂😂
Loi-loi 😂😂😂😂😂👏🏼👏🏼🙌🏼
@@andrewogu6451 i know that those who know will know. 😂😂😂😂
You really went all out to please all guests. 🙌🙌🙌
Loi Loi!!! you called by its grassroots name! 😂😂😂
Loi loi 🤣🤣🤣🤣
The sound of dat brought back some good old days memories
@@FloChinyere 😂😂😂 I just looove that name. I wonder what part of the East calls it Akpu. In the North, we know it as Akpu. When Dad worked in Porthacourt, we found out it was called Loi-loi, and that name stuck with us😅😅
Well done Sis for this tantalising soup. Just to mention Afang or akazi is usually washed by the calabar/ akwa ibom before cutting. In fact you can't buy Afang in their market that is not washed. You wash and dry before cutting but for business purposes some of them wash and cut even while it's wet. Afang soup has become so popular now that every one want to eat it and that's why the business women in city markets like Lagos and the rest cut without washing. But no calabar or akwa ibomite will cook this Afang unwashed. This leaf most times comes from Cameroon or deepest forest pls don't cook without washing.
😂😂😂 I'm laughing because this is not the first time sellers have told me this. But this is the first time I'm buying it from Oyingbo where I had the chance to sample several more opinions. From the sellers to the Akwa-Cross ladies (mostly restauranteurs cos it was early morning) with me at the grinding station to the grinders themselves all laughed at me when I insisted on washing it. They told me, don't worry it's clean, if you insist on washing, buy the leaves, take them home, wash and spread out so the water will dry without the leaves drying (which I found hilarious by the way because there's no way that is possible unless i towel-dry them one by one) then come back, slice and grind because Madam, nobody will grind wet afang for you because it will not come out of the machine"
These are the words of the very experienced owners of this soup. And I believe them because I can't imagine anybody going through all that especially restaurants that have to cook it everyday. The sellers simply clean the dusty leaves with a piece of cloth and throw out the worst ones. No sand in the soup so that supports their claim that it's sand-free.
Of course there will be a small percentage of meticulous people doing all that washing and towel-drying but the above is what happens 99% of the time.
@@FloChinyere the restaurants yes might not wash because the are cooking for business but I lived in akwa ibom and even in their market the will wash in front of you and put it in sack bag and swing to reduce the water then cut and grind in the market. Sis pple like short cut to make money and Nigerians. inhumanity to Nigerians is so much. Honestly if you have ever cooked a sand filled Afang it is horrible but luckily one can get one that is not so Sandi because the soup is quite enticing to cook and not able to eat it. But you cook so well all these Nigerian soups. Weldone
@@FloChinyere
@@ihuclem8899
Well Afang leaves in Cross River and Akwaibom is washed before it is sliced. I don’t know for other parts of Nigeria
Real MAGNET!!! My second-best soup after Oha and Bitterleaf.
Afang leaves is washed by the real Ibibios and Efiks. It is usually washed while the leaves are still on the stalks but with alot of care then placed in a sack - the type that is used to pack 50kg rice. The bag is shaken to reduce the water then the leaves are spread on a tray and dried in the sun. When dry the leaves are picked and sliced. Most people do not have the patience to go through this process and do not even know about it.
Thank you for this comment. i didn't know all this preparation was taken while the leaves are still on the stalks
The key phrase is "most people". Thanks for confirming because I simply repeated what several akwa cross ladies (most of them restaurateurs) told me at Oyingbo. I used to think it's only restaurants that don't wash but they told me that even homecooks don't, that it's unnecessary sufferhead. 😅 And looking at your own process which is even more tedious than the one they gave me, we can guess how many people do that. Especially in this generation? 😂😂😂
@@FloChinyereWhere is Akwa-Cross in the map of Nigeria?
@@hensieeffiong1268 lol
Rest
Pls is it a must I ground the Afang leave
Thank you Flo Chinyere for your teaching
You must wash Afang leaves before cutting it to remove dirt.( Ask the Efiks, the food Connoisseurs from Calabar, Cross River State) and they will tutor you.
Chris Aunt Flow, we’ve always washed our Okazi leaf oh. You learn something new everyday😊😊
This looks delicious and yummy! I guess I am the only person who has never had this Afang soup before! I will add it to my foods to try. Thank you for sharing Flo!
I ate this soup to finish during my NYSC in Rivers because Jevnik near my office cooked it so well. It's worth trying at least once in a lifetime. 👌
Chibuike how are you and your family? I hope you are all doing ok.
@@FloChinyere We are good Flo. Just been very busy with work and kids summer hectic schedule. The twins are now driving. I definitely plan to eat this soup soon in a restaurant in Atlanta or Los Angeles in a few weeks. I trust you and your family are doing great as well Flo. Thank you for checking up on us. My love to your family.
Sir you will really enjoy it. I dont thinking there is any soup that test better than Afang. So tasty you just want to continue eating especially with much edible obstacles 😊
@@ChibuikeUlasi we are good thanks Chibuike. We all can't wait for schools to close so the summer fun can start! The twins driving??? I know they start early in the States but twins of yesterday?! How fast they grow! That's the independence we pray for. Jisinu ike! My love to all. ❤❤❤
No be only you oo brother
Our Traditional Afang Soup, looks temptingly delicious😋😊. You just brought back a memory Aunty Flo. Growing up, cleaning of Afang leaves was a very tiring task that we as kids had to do. The Afang leaves was separated into clean and very dirty and my mum would have us clean on napkins leaf by leaf the ones she termed clean while she washed the ones put aside as dirty.
I trust you to give me the correct low down. Thank you so much. This is exactly how the sellers and Akwa-Cross women I met at the grinding station described it. The sellers simply discarded the very dirty ones because they told me that washing it is not worth it because the time they will use to perform the washing ritual is enough for them to slice one basket of afang. 😂 Daalu ❤❤❤
This one na real odogwu Afang soup!
We pluck our Afang leaves,wash them and dry them well either in a tray,inside an umbrella, or on an empty rice bag before slicing.
The market women wash and put them inside a rice bag and shake dem to get out the water before slicing.
So you're supposed to dry before cooking the leaves?
Aunty Flo has come again with mouth watering soup. Looking yummylious
Good job well details 👌
After odogwu falls for you then the whole town will fall for you on top of this soup. Never tried it but looks absolutely delicious😋
With the whole town falling, you have used one soup to magnet a thousand birds. 😂😂😂 Carry go. 🙌🙌🙌
@@FloChinyere😂😂😂😂
Tnx for ur teaching, u just gained a subscriber
Am from akwa ibom we washed the leaves dry it and start slicing it
Wow,all the leaves is super green and fresh my natural aunt flo. My plate is ready. I love all the detailed explanation you gave on how to prepare this yummy recipe from scratch. And the ugu and waterleaf for edikanikong is super green too. My plate is waiting ooh and fufu ❤❤
I am sure that fufu is piping hot. 😋😋😋 Carry come ooo
Thanks darling ❤❤❤
@@FloChinyere exactly, hot
This is one soup i never had a taste of will definitely taste it on my next visit.looks yummy.
Worth trying at least once. 👌
Wow am gonna give it a try next time I will cook soup.
You are really doing a great job
This is one soup I need to prepare,this one is blood tonic with a lot of obstacles😋😋😋
My teacher u teach like no other ❤
Aunty Flo thanks for teaching us ❤
Just look at all the freshness and goodness in this pot of soup 🍲 ife di mma riè m egoooo 😅
Nne ooo, ife di mma di na obodo Naija. 🙌 Fresh food everywhere.
I love this title 🤗🤗🤗🤗
😂😂😂
I do wash mine after cutting before pounding
Anuty flo ur teaching they turn my head ❤
I love cooking and enjoying eating afang soup 😋
I can not even imagine how this tastes, wow😮
Woooww. Hv been looking forward to learn this dish and I’m definitely going to try it. Thanks for sharing
Okay, now I totally love how you take time to explain each steps ❤❤❤❤
But she does not know how to cook either of the soups. She is just blagging it. Leave it to the Efiks and stick to what you know, madam
My God! The picture presented here does not look like Afang soup at all. SORRY TO BURST YOUR BUBBLE. YOU CAN'T COME AND MESS UP MY NATIVE SOUP LIKE THAT. HABBA!
Me see the thumbnail, Nkenawuya 😋 so inviting. That "no washing" part of that vegetable, I will pass it for another vegetable substitute 😂 the end part so delicious with orisirishi 😋
😂😂😂 For real afang soup you must use afang o, unless you are preparing our alternative Afang Soup: th-cam.com/video/bZ5NL1Ona38/w-d-xo.html
@@FloChinyere thank you Ma❤️
😀😀 thanks for the tip on how to attract an Odogwu. The sop looks delicious.
💃💃💃 magnet ready.
This soup dey enter my eyes ooo chai
😋😋😩
Ayeee let me learn & attract my odogwu o 😂💕
Must we grind it
You are funny 😅, nice one sis
This looks good
Delicious
THANK YOU SO MUCH MA!
Thank you Flo!!
Ose baddest, trying this
That looks really yummy
ive been blending the okazi leaf half way and it gives a beautiful texture to the soup.
also Ms flo… no crayfish powder or dried prawn?🙈
Flo I don't like the taste of raw palm oil either. That's why i don't eat this soup outside. This one is so sumptuous. the only thing missing is shell periwinkles. 😋
Shell periwinkles take it to another level. 👌
Just thinking of what to cook right now and this video come at the right time going to make this look mouthwatering and yummy 😋😋😋😋 thanks for sharing
Carry go. 💃💃💃👌
Aunty Flo, so we should now leave bitter leaf soup and hustle for Afang, ehhhhh kwa? 😂😂😂
Love how the soup turned out, no oil swimming on top.
😂😂😂 Odogwus don taya for Bitterleaf Soup ooo. This soup is their happening soup now.
Ñulis you know I don't like too much oyel. 😋
Cameroonians call this eru. Eru is the traditional meal of the Bayangi people who share boarder with the Calabar people of Nigeria. It’s like a walking distance. Bayangi people bear famous names as Enoh/Enow/Eyong
Can I substitute the water leave with watercress ?
I have never used watercress so I can't confirm how well of an alternative it is for water leaves. For how I prepare these types of vegetable soups with alternative ingredients, watch these videos:
1. th-cam.com/video/YKkNhhjVI8c/w-d-xo.html
2. th-cam.com/video/bZ5NL1Ona38/w-d-xo.html
Nkea eme Daddy kamsi n'azu
For real ooo!
this is good 👍
Looks delicious...
Aunty flo why is there any particular reason for putting in the yellow peppers whole without grinding it first?
i love it
Delicious ❤
Very similar to our Cameroonian type eru
Mama please what is the ratio of waterleaf to afang leaves? Is the afang more than the waterleaf or vice versa?
Check the description box.
Thanks so much. I've seen it
Sumptuous
I am watching this video with my mum❤I have never tried this soup out, it seems I am missing out. How are you doing mum Flo? Hope Naija is treating you well?
Hi
Have you found your bags yet?
@@IjeomaGloriaAnopueme Hello Ma. No, I didn't get them.
Oh Chika. I remember asking if it was a mistaken identity? So they were actually stolen? So sorry.
@@FloChinyere 🙏🏾Thank you mum Flo
Yummy yummy 😋
Wow
Looks so delicious 😋
Hi Flo, why are Okazi leaves not to be washed, or can the leaves be washed with water?
Good
Why did you put the yellow pepper without pounding?
The essence is in not washing them. Once you wash them it loses the umami flavor that is the sheer brilliance of this fantastic soup!!
That is not true. An average calabar/ akwa ibom will not cut this leaf without washing
Yummy! I've been trying to replicate this soup. But can't with dry leaves. Any suggestions???
Wash the dry one, put in a good blender, add small water and blend. That's what I use. I have loads of it. Won't finish it in 3 yrs time.
Aunty Flo this soup looks yapsolutely scrumptious and Fabmazing 💋 Let me go and get non smelly fufu for very crisp and fast demolition! Well done Ma ✅
We are here
Flo please what is the reason why they don't wash Afghan leaf? It's my first time of hearing it. I usually wash and even soak mine for hours here because I use dry leaves.
Red palm oil is good for your blood vessels. It helps wash off plaques in your blood vessels.
Pls I heard when u grind the ukazi it taste too bitter rather than pounding it
Well done Flo, that looks delicious but is it bcs u don't like the taste of fresh red oil that you didn't add more of it just b4 finishing ur soup😂. That takes ur afan soup to another level.
😂😂😂 that's why ooo. Raw palm oil tugs at my heart. The only food raw palm oil is enjoyable with is yam (boiled or roasted). 👌
Anty flo you can cook abegi.. I’m literally shocked that the afang leaves ain’t washed.. do you know why?
No other reason than it's a tedious process. Check my other responses for details of how to wash it.
So there's no need for onions or okpei
Why don’t they wash the Afang leaves?
They say it's because it's tedious. check my other responses for details.
That is not true, you can wash it if its dirty
@@FloChinyere Afang can be washed and dried at room temperature.
Nice one aunty Flo
But your afang nor supposed plenty pass the water that what the soup is looking dry 😢
Too much Afang for the quantity of waterleaf you have used. You need tutorials from the Efiks - food Connoisseurs ( from Calabar - Cross River State) on how to cook proper Afang and Edikang ikong. This is a no, no madam.
❤❤
You do not re-wash water leaf to remove the slim. No.
No. I will always wash my afang leaves because of the handling from the harvesters to the sellers
Who does dt?? I must wash it oo
But one can stll wash and blend it at home
I'm first today 😂
🎉
Is the soup and igbo soup , i no understand o
Igbo people call afang leaf okazi and prepare it without water-waterleaf, and it’s called okazi soup. But the thing is igbos and other non-Calabar Nigerians have come to love afang soup proper as well.
We raise it oho with water.why not wash it,u try well
Sweet soup 🍲
Why is afang leaves not cooked?
How does the periwinkle look like?
Is there another name we can call periwinkle, I met you in Nigeria?
Watch this video: th-cam.com/video/nv-lslx1IN8/w-d-xo.html for what periwinkle looks like. Another name is isam.
You do not put palm oil before Afang and Waterleaf. That is why your afang does not look real, the way we cook it in Efik Kingdom.
Abeg how much is this pot of soup I looking like this…Abeg waybill it let me transfer the money…na this your own gan gan Dey hungry me chop with fufu 😊
😂😂😂 oya get ready to sell a house for this pot of soup!
why can't they boil afang first before water leave
😅😅😅🎉❤
Yammy Yammy ❤❤❤
Flo , how did you cook that okazi that is full of dust without washing it instead you believe what those market women told. Don't you think that soup will be full of sand. Knowing you I was surprised.
The soup looks good , you and your family should enjoy.
Remain blessed.
Yes chyflo,I like the way and style you cook, my husband told my husband that in TH-cam, it's you that I like watching, that I like your style of cooking,he said is bcos your my name sake, I just laughed, for me chy,I wash my slice okazi before pounding and adding it to my soup,yes, whether if it's washed before slicing,I wash, it doesn't change the taste,it remain f okazi that we know, bcos now some of those sellers dump it anyhow,in some market,,I wash pound it or blend it, yes some times I blend it, for me I buy d slice okazi take it home wash, pound or blend before adding it, the taste remain d same, and I use ugu, water leaf and okazi, the three leaves, yes the soup looks take away take away, tantalizing,, your good in cooking dear
You keep talking about the taste remaining the same. Nobody said it changes the taste nowww ... The ones I bought were actually clean. If you pound the wet ones in a mortar or use a blender, fine. Restaurants don't use those. They use those grinders in the market, and it can't grind wet okazi very well.
Mehnn that your 3-veg style is a combo of afang and edikang ikong. 😂
Anuty flo i biakwa.
U mean one can't wash okazi leaves before cooking 😮
What will happen if it is washed?
I didn't say you can't ooo. But it's such a tedious process that most people skip that step. Check my other replies for details.
I thought that okazi leaf is bitter in taste
😂😂afang okro soup 😅😅
Haasiiiuuu.the oil too muchoo
Afang soup have suffered, chai. This is not the method of preparation and yes its washed if dirty