DRIED AFANG & ATAMA LEAVES

DRIED AFANG & ATAMA LEAVES

Dried Afang & Atama Leaves bring authentic Nigerian flavors straight to your kitchen. These native soup leaves enhance dishes like Afang, Abak, and other Southern delicacies with bold aroma, rich nutrients, and traditional taste.

Afang leaf, also known as okazi, delivers a firm texture and adds fiber and antioxidants to every spoonful. Atama leaf brings a mild bitterness and deep herbal note, especially valued in Efik and Ibibio soups. When combined, these leaves create the base for flavorful, native stews cherished across Nigeria.

We harvest these leaves fresh and prepare them immediately. Our team washes each batch thoroughly to remove sand and residue. After that, we gently sun-dry the leaves in shaded, hygienic spaces to retain their color, nutrients, and aroma. This careful drying method preserves quality and extends shelf life without chemicals or artificial preservatives.

To cook, soak the dried leaves in warm water for 10–15 minutes. Rinse thoroughly, then blend or pound to your preferred texture. Add them at the final stage of soup preparation to release their full flavor.

Both Afang and Atama are packed with fiber, calcium, iron, and vitamins. These nutrients support digestion, boost immunity, and provide essential minerals that strengthen the body. People also use them in wellness-based cooking and postpartum meals.

Our leaves are ideal for restaurants, caterers, and home cooks looking for genuine Nigerian taste. Because we maintain strict hygiene from harvest to packaging, every batch you receive is clean, safe, and kitchen-ready.

You can store them for months in a sealed container without losing freshness or taste. They work well in a wide range of dishes—whether you’re making a quick family dinner or catering a cultural event.

Want to discover more benefits of Nigerian leafy vegetables? Visit Healthline’s guide to African greens.

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