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Dried Okazi leaf, also known as Afang leaf, comes from the Gnetum africanum plant. Native to African rainforests, the dried leaves are used as a vegetable in soups and stews, especially in West African cuisines. When cooked, the leaves have a slightly tough texture and a unique taste, often combined with other vegetables or used as a thickener in dishes.
Afang leaf is also referred to as Okazi leaf.
The leaf used in Afang soup is Afang (Okazi), a rich, dark green leafy vegetable.
Afang is nutritious, providing fibre, vitamins, and minerals.
Afang has an earthy, robust flavour and is used to add texture to soups.
