Afang Leaves (1 Pack)

Description

Origin:

Indigenous to West Africa, particularly Nigeria and Cameroon. Afang leaves are usually combined with water leaves in the preparation of “Afang Soup,” a popular dish among the Efik and Ibibio people of Nigeria.

Other Names:Yoruba: Ajobaje/Ajakotale
Igbo: “Ukazi”
Efik/Ibibio: “Afang”

Health Benefits:

Rich in dietary fiber, which supports digestion and prevents constipation.
Contains essential minerals like potassium, calcium, and iron, which are vital for heart and bone health.
May have anti-inflammatory properties, benefiting overall health.
Nutritional Information (per 100g):Calories: ~45 kcal
Protein: 3.8g
Fat: 0.6g
Carbohydrates: 8.4g
Fiber: 3g

Fun Fact: Did you know?

The stem is used in making preparations to ease childbirth

Uses:

Primarily used in making “Afang Soup.“
Links to Recipes & Videos: International Recipe: Afang Soup
Local Recipe: Traditional Afang Soup
International Video: Afang Soup Recipe
Local Video: How to Cook Afang Soup
Best Storage Method: Keep afang leaves wrapped in a damp cloth in the fridge. Alternatively, they can be dried and stored for longer periods.
Shelf Life: 2-3 days fresh in the fridge, dried leaves last up to 6 months.

Notes: Dried afang leaves can be rehydrated for use in soups.