You can put the periwinkles right after the ukazi leaves or right after.

Afang soup is one the simplest soup to make, especially if you have your ukazi pounded, to add to it Afang soup is so nourishing😋😋.
Chi well done

Thanks for sharing, was about to cook this soup and forgot some steps. My soup came out wonderful after going through your site

You must pound the ukazi, as matter of fact ukazi, and enough crayfish are major sweeteners in this soup. Use few hot peppers. Because it builds flavours and taste too. Ukazi must be grounded, it serves as a thickener and has a leave taste that suits the soup

My personal experience has been that if the okazi or ukazi(choice of pronunciation) is pounded or ground too smooth, it gives unusual bowl movement that is close to what we commonly call purging. My advise is Pound/grind(with hand grinder) but not too smooth. Just rough, if you like. As for the periwinkle, you may go for the unshelled variety which has a process on its own(the cleaning aspect) or the shelled veriety which entails, also, the de-capping. I prefer the latter though. Thank you for this post. God bless you.

Thanks for the receipt of the Afang soup so helpful and grateful to join this sit. Thanks and remain blessed

As in eh!

Ukazi and not utazi! You can grind.

Thanks, it helps me a lot God bless you dearly

No, the soup wouldn’t turn out well if you don’t pound or grind the ukazi.

You did not grind the afang leaves? It should be ground. And no, it is not the periwinkles, also, we don’t use ofor while making afang soup. Just let the guys in the market grind it, they know how it is done.

Thanks for your tip.