Ngolo (Whelks)

Dried whelks are used in a variety of traditional West African dishes to enhance their flavor. Some of these dishes include:
Egusi Soup: A rich, hearty soup made with ground melon seeds, vegetables, and often meats or fish. Dried whelks add a unique seafood flavor.
Ogbono Soup: A thick, savory soup made with ground ogbono seeds, assorted meats, and vegetables. Dried whelks contribute to the depth of flavor.
Bitterleaf Soup (Ofe Onugbu): A flavorful soup made with bitter leaves, various meats, and sometimes yams. Dried whelks add a distinctive taste.
Banga Soup: A palm nut-based soup cooked with meats, fish, and spices. Dried whelks are often included to enhance the seafood profile.
Afang Soup: A traditional soup made with Afang leaves and waterleaf, combined with meats and fish. Dried whelks are used to add extra richness.
Seafood Okra Soup: A vibrant, slimy soup made with okra and a mix of seafood, including dried whelks, for a hearty and flavorful meal.
Nsala Soup: Also known as white soup, it is a light soup made with catfish or chicken, spices, and sometimes thickened with yam. Dried whelks provide an additional layer of taste.
These dishes are beloved in West African cuisine and highlight the versatility and savory depth that dried whelks bring to traditional recipes.