Dehydrated Afang Leaf (Okazi | Feuilles d’Afang Séchées)

Celebrated across West Africa, Afang (Okazi) leaf is prized for its earthy, slightly bitter depth and firm texture that holds up beautifully in cooking. Unlike soft greens, Afang brings structure and flavor that intensify with slow simmering.

➤ Use in: Afang soup, eru, egusi soup, vegetable stews, and traditional sauces.

Think: A bold cross between kale and collard greens—hearty, nutrient-rich, and unmistakably African.