DRY AFANG LEAVES (Okazi Leaves - Gnetum africanum )
Premium Dry Afang Leaves (also known as Okazi) are made from Gnetum africanum Welw., a wild tropical vine belonging to the ancient Gnetaceae family that grows in deep forest shade across Nigeria, Cameroon, Gabon, and Central Africa. This highly prized vegetable is the signature ingredient of Afang Soup, a delicacy of the Efik and Ibibio people of southeastern Nigeria, where it is served daily in virtually every restaurant, hotel, and bar. Our Afang leaves are carefully harvested from forest vines, cleaned, and traditionally sun-dried to preserve their dark green color, robust texture, and distinctive slightly bitter, nutty flavor. Before cooking, the dried leaves are typically ground or shredded into smaller pieces to facilitate cooking. The leaves are not only consumed as a vegetable but also used in traditional medicine for treating enlarged spleen, boils, nausea, sore throat, snake poisoning, diabetes mellitus, and cataracts.
Nutritional Components (Per 100g dry leaves - based on raw composition with drying concentration)
Energy: ~300-350 kcal
(Concentrated by drying)
Moisture: <10%
(Removed by drying)
Protein: ~25-30%
(Excellent plant protein)
Carbohydrates: ~40-50%
(Energy source)
Dietary Fiber: ~30-40%
(Very high fiber)
Fat: ~8-12%
(Essential fatty acids)
Ash: ~10-15%
(Mineral concentrate)
Calcium: Very high
(Bone health)
Iron: Enhanced
(Blood health)
Magnesium: Enhanced
(Muscle/nerve function)
Phosphorus: Enhanced
(Energy metabolism)
Potassium: Enhanced
(Heart function)
Zinc: Enhanced
(Immune support)
Chlorophyll: Concentrated
(Detoxifying)
Carotenoids: Partially retained
(Antioxidants)
Tocopherol (Vitamin E): Retained
(Antioxidant)
Thiamin (B1): Retained
(Energy metabolism)
Riboflavin (B2): Retained
(Cell health)
Niacin (B3): Retained
(Brain function)
Vitamin C: Reduced by drying
(Immune support)
Phytosterols: Retained
(Cholesterol-lowering)
Essential Amino Acids: Retained
(Complete protein)
Fatty Acids: Retained
(Heart health)
Key Benefits: Exceptional protein content (17%) comparable to legumes and seeds. Very high dietary fiber supports digestive health and diabetes management. Rich in essential amino acids including threonine, isoleucine, and leucine exceeding FAO reference values. Contains heart-healthy unsaturated fatty acids (linoleic, oleic, linolenic). High mineral content including iron, calcium, magnesium, and potassium. Contains phytosterols that may help reduce cholesterol absorption. Strong antioxidant capacity from phenolic compounds. Traditional use in managing diabetes and inflammatory conditions.
Storage Instructions
Store in airtight containers or sealed plastic bags in a cool, dry, dark place
Shelf life: 6-12 months when properly stored
Temperature: Room temperature (15-25°C); cooler temperatures extend shelf life
Humidity: Keep very dry—moisture causes mold growth rapidly
Light protection: Essential—store in opaque packaging to preserve color and nutrients
Pest protection: Protect from insects; the fibrous nature makes it susceptible to storage pests
Processing note: Dried leaves are typically ground or shredded before packaging for easier cooking
Signs of spoilage: Musty odor, visible mold, color change from dark green to brown, or insect infestation
Usage: Soak in warm water to soften before adding to soups; cooking time typically 5-10 minutes
Special handling: The leaves are naturally tough and fibrous—this is characteristic, not a sign of poor quality
