ukazi / Ero / Fumb (dried) (1/2 oz) ( Nina )

Ukazi, Ero, and Fumb are three traditional African-Caribbean ingredients commonly used in seafood recipes. They are typically sold dried, with a half-ounce serving being sufficient for most recipes. Ukazi, also known as Okazi, is a leafy vegetable commonly used in Nigerian cuisine. It has a slightly bitter taste and a chewy texture when dried and is often used in stews and soups for its thickening properties. Ero, also known as Afang or Uziza, is also a leafy vegetable commonly used in West African cuisine. It has a spicy and slightly bitter taste, similar to black pepper, and is often used as a seasoning in soups and stews. Fumb, also spelled Fumbu or Fumbua, is a dried fish commonly used in Congolese cuisine. It has a strong aroma and flavor and is often soaked in water before being used in stews and soups to add a rich and savory taste to the dish. These three ingredients are staples in African-Caribbean cuisine and add a unique flavor to seafood dishes. The use of dried ingredient