Shredded afang (okazi) leaves cooked with waterleaf, palm oil and assorted meat and seafood. Close cousin to edikaikong, with a firmer, more herbal leaf.
- Heat
- Medium
- Kind of dish
- Soups & stews
- Usually made with
- beef
What’s in it
- Afang (okazi) leaves
- Waterleaf
- Palm oil
- Assorted meat
- Periwinkle and prawns
- Dried fish
- Crayfish
- Peppers
The usual main ingredients. Each kitchen cooks it its own way and says what its version contains.
Usually
- Gluten-free
How a particular kitchen makes it is theirs to say. Every dish on mamaPut carries the cook’s own answer, and allergies are worth asking them about directly.