The list as follows:
Lemongrass spice is widely used by the Urhobos when cooking Ukodu (pepper soup yam porridge). It is a long thick grass with leaves at the top and a solid portion several inches long at the root end. In other cultures fresh lemon grass is preferred for cooking due to its' vibrant flavour, but we Urhobo prefer it in its' dry form.
Ikawun aka Potash is grey in colour and is used in many Urhobo oil dishes
Uweru aka Urhobo Potash this is white in colour and only Delta state sells this (sorry) also used in Urhobo oil dishes.
So far this is the list of spices I used. I will update the list in due course.
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