One of the main ingredients in it is Afang leaves (called “Ukazi” leaves in southern Nigeria.) 1 to 2 pounds (½ to 1 kilo ) are used, torn into small pieces. The same quantity of another pot herb or green such as waterleaf and spinach is used as well.
Other ingredients include stock or water, some kind of meat cut up into small pieces, a hot pepper (left whole), onion, a few periwinkles, salt, dried fish, dried shrimp and palm oil.