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 ingredients is common in traditional African cooking, as it allows for ingredients to be preserved and used throughout the year. Along with their flavor, these ingredients also provide important nutrients to the diet, such as calcium and iron. Adding Ukazi, Ero, and Fumb to your seafood recipes will give your dish an authentic African-Caribbean flavor while providing a nutritious and flavorful meal for you and your family.