FRESH UKAZI AFANG LEAVES

FRESH UKAZI AFANG LEAVES

Fresh Ukazi Afang Leaves are must-have vegetables for preparing rich, traditional Nigerian soups—especially Afang Soup. Also called wild afang leaves, they are slightly tough when raw but become soft and flavorful when cooked. Popular among the Efik, Ibibio, and Igbo tribes, ukazi gives soups their signature texture and earthy flavor.

We harvest only the freshest, tender wild leaves, ensuring they are not too fibrous. After handpicking, we wash and finely slice them to make cooking easier. Each bundle is packaged hygienically to preserve its natural flavor, aroma, and texture.

To prepare your soup, combine these wild afang leaves with waterleaf (or spinach as a substitute), palm oil, assorted meats, crayfish, and stockfish. The ukazi should be added last and simmered just enough to soften. Its natural toughness helps the soup stay thick and hearty without breaking apart.

Beyond taste, fresh ukazi afang leaves offer outstanding health benefits. They are rich in fiber, calcium, and antioxidants. This makes them helpful for digestion, bone health, and reducing inflammation. Many households also include ukazi in herbal food remedies for general wellness.

You can store the leaves in the fridge for up to 3 days or freeze them to extend shelf life. Once frozen, they maintain their taste and texture for weeks.

We’re offering each bundle for ₦8,900, making it perfect for home kitchens, restaurants, or food export packaging.

Want to learn more about the nutritional value of traditional Nigerian greens? Visit Healthline’s guide on green vegetables.

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