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from: Western Africa | cooking method: boiling-simmering

Afang Soup

Afang Soup -- a soup made from afang leaves (a.k.a. ukazi, okazi, Gnetum africanum, a type of greens usually gathered from the forest), with meat, seafood, and palm oil -- is from the Calabar and Cross-river region of southern coastal Nigeria, near the border with Cameroon, which has long been a center of the African palm oil industry.

refining palm oil, calabar

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The edible species of periwinkles (sea snails, a type of univalve or gastropod) are found in shallow waters of the North Atlantic. Similar species also live in fresh water. They are not as prized as clams oysters or other bivalve mollusks, but they are eaten in parts of Europe and Africa, though seldom in North America.

Waterleaf (Talinum triangulare) is used in the manner of spinach throughout the world's tropics. It is called bologi in Africa, cariru in Brazil, and is also known as purslane.

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