Sea Food Okro

Afang soup is a Nigeria delicacy made with afang leaf, water leaf, palm oil, dry fish, stock fish, local spices, and seasoning.

Traditional soup prepared with oha leaf, cocoyam, ogiri, local spices and seasoning, oil palm, and assorted proteins, stockfish, kpomo, dryfish, uziza leaf.

White soup (ofe nsala) is prepared in meat broth, yam puree, assorted meats, dry fish, and local spices and seasoning.

Fisherman soup is cooked with fresh fish, sea snails, shrimps, cocoyam, palm oil, local spices and seasonings, and fresh vegetables.

Okro soup is cooked with fresh diced okro, dry fish, stock fish, palm oil, with assorted proteins, spices, seasoning and vegetable.

Ogbono soup is cooked with blended bush mango seeds, palm oil, assorted proteins, dry fish, stock-fish, spices, seasonings, vegetable.