Nigerian ingredients also come in dried form. Some start out as fresh like Okazi vegetables and Okro, which are then dried. Others start out already dried like Zobo leaves, also called Roselle leaves or Hibiscus.
More details to be added soon. Ingredients like Abacha and more will be coming soon.
Click on each picture for more details about the Ingredients
![zobo leaves](http://dooneyskitchen.com/wp-content/uploads/2014/09/zobo2.jpg "Zobo leaves are the Nigerian term for Hibiscus flowers. It is cooked in hot water then steeped with spices and fruits, which are then sieved for a chilled tangy drink with the leaves used for Jam or sweet sauce. <a href="http://dooneyskitchen.com/my-7-ingredient-zobo-drink/">(Recipe HERE)</a>")
![Okazi leaves](http://dooneyskitchen.com/wp-content/uploads/2014/09/IMG_6029.jpg "Okazi leaves - Igbo. Afang - Efik. This vegetable is shredded thinly and dried. It is pounded or blended for Afang Soup <a href="http://dooneyskitchen.com/afang-soup-2/">(Recipe HERE)</a> or used whole for an Igbo delicacy called Ofe Okaz <a href="http://dooneyskitchen.com/ofe-okazi-na-akpuruakpu-mgbam/">(Recipe HERE)</a>")
