Dried Afang / Ukazi / Eru Leaves

Dried Afang Leaves are dehydrated leaves from the Gnetum africanum plant, commonly used in West African, particularly Nigerian and Cameroonian, cuisine. Known locally as Afang or Ukazi, these leaves are key ingredients in traditional dishes like Afang soup and Edikang Ikong.

Key Features:
- Flavor: Slightly tough with a mildly bitter, earthy taste.
- Uses: Typically shredded and added to soups and stews, especially Afang soup, which is a mix of Afang and waterleaf.
- Nutritional Benefits: Rich in fiber, protein, and essential vitamins, making them a healthy addition to meals.

Dried Afang leaves need to be soaked or cooked for a longer time to soften before adding them to dishes.