AFANG LEAVES

AFANG LEAVES

Afang Leaves are a native West African vegetable used in preparing one of the most popular dishes in Nigeria—Afang soup. Also known as okazi leaf, this plant is rich in flavor, texture, and nutrition. Its tough texture makes it ideal for slow-cooked meals where the flavor gradually releases into the broth.

These leaves are typically harvested fresh and then sun-dried to preserve their nutrients and lengthen shelf life. Our Afang Leaves are carefully sorted and cleaned before packaging, making them safe, hygienic, and easy to cook. Whether you’re making Afang soup or adding it to egusi and other traditional stews, it blends perfectly and enhances the overall taste.

Afang is known for its high dietary fiber, which aids digestion and helps maintain a healthy gut. It also contains calcium, iron, and other minerals that are essential for strong bones and immune function. Many traditional health recipes include Afang due to its cleansing and antioxidant properties.

To prepare, soak the dried leaves in warm water for 10–15 minutes to soften. Rinse thoroughly and blend or pound to your desired texture before adding to your soup. It combines well with waterleaf, stockfish, periwinkle, palm oil, and local spices—bringing out the rich taste of Southern Nigerian dishes.

Our Afang Leaves are 100% organic with no additives or artificial preservatives. They’re ideal for home cooking, restaurants, or catering services looking to serve authentic Nigerian meals. Whether you’re making a weekday dinner or planning for a festive event, these leaves are a must-have.

Store in a cool, dry place, sealed in an airtight container to retain freshness. Properly stored Afang leaves can last for months without losing their taste or quality.

Want to learn more about traditional Nigerian vegetables? Visit Healthline’s vegetable nutrition guide.

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