Shredded wild afang leaves and fresh waterleaves cooked with stockfish head, dried crayfish, assorted meat, and yellow scotch bonnets, with choice of swallow. 📍 Prepared fresh at Native Delicacies Restaurant (118 Murtala Mohammed Highway, Ikot Ekan Edem, Calabar, Cross River State)

Authentic Efik delicacy of grated cocoyam & water yam wrapped in tender leaves, slow-cooked with periwinkles, smoked catfish, dried prawns, and rich palm oil. 📍 Prepared fresh at Native Delicacies Restaurant (118 Murtala Mohammed Highway, Ikot Ekan Edem, Calabar, Cross River State)

The king of Calabar soups: waterleaf and fluted pumpkin leaves (ugwu) simmered with cow leg, beef, periwinkles, and smoked fish, served with smooth Pounded Yam or Garri. 📍 Prepared fresh at Native Delicacies Restaurant (118 Murtala Mohammed Highway, Ikot Ekan Edem, Calabar, Cross River State)

Aromatic coastal seafood broth loaded with fresh river catfish, blue crabs, large prawns, periwinkles, and fresh scent leaves. 📍 Prepared fresh at Native Delicacies Restaurant (118 Murtala Mohammed Highway, Ikot Ekan Edem, Calabar, Cross River State)

Traditional oil-less soup thickened with pounded yam, spiced with aromatic uyayak pods, and cooked with tender goat meat. 📍 Prepared fresh at Native Delicacies Restaurant (118 Murtala Mohammed Highway, Ikot Ekan Edem, Calabar, Cross River State)

Aromatic Cross River palm fruit concentrate soup seasoned with atama herb leaves, cow skin (kanda), dry fish, and periwinkles. 📍 Prepared fresh at Native Delicacies Restaurant (118 Murtala Mohammed Highway, Ikot Ekan Edem, Calabar, Cross River State)