AFANG (Wild Spinach)

Description

Afang, also called Okazi leaves or wild spinach, is a treasured vegetable in Nigerian cuisine, especially among the Efik and Ibibio people. These dark green leaves are the star ingredient in Afang Soup and a key component in Edikang Ikong Soup. The leaves have a unique, slightly bitter taste that balances rich, meaty soups perfectly. When cooked, they become tender while maintaining their structure and deep green color. Must be finely shredded or ground before use (traditionally done by hand with a special technique). Rich in protein, iron, calcium, fiber, and vitamins A and C. The dried version is incredibly convenient – it rehydrates during cooking and eliminates the labor-intensive fresh leaf preparation. Simply add the dried leaves to your soup during cooking and they’ll soften and expand. Much more economical than buying fresh and ships easily without refrigeration. Our Afang leaves are carefully harvested at peak freshness, washed, and sun-dried to preserve nutrients and flavor. A little goes a long way as they expand significantly. Essential for authentic Cross River and Akwa Ibom cuisine. Store in a cool, dry place.