• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Vegetables / Leafy Vegetables / Potherbs / Afang Leaves

Afang Leaves

This page first published: Oct 21, 2004 · Updated: Jun 14, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Afang Leaves are leaves from a climbing vine in Africa. They are used as a potherb.

The vine grows on trees in the wild. It will grow in poor soils, even sandy or clay soils, but it prefers to grow in shaded locations.

To harvest the leaves, the vine is often just yanked down off the tree, leaving the choicest top parts of the plant still entwined around high tree branches, and killing the plant at the same time. It’s not a very efficient way of harvesting the plant, especially combined with the treks that have to be made into the forest in search of it.

There is no real tradition of cultivating the Afang vine yet. Development agencies are working at dispelling the popular belief that it can’t be cultivated. Cultivating it, the agencies believe, could be more profitable as it would allow the vines to be trained so that the youngest, choicest leaves would be within easy reach, and the leaves could be harvested without killing the plant.

A popular dish in southern Nigeria is Afang soup, made with the leaves.

Afang Leaves can be bought shredded and frozen in African food stores.

Cooking Tips

Wash Afang Leaves, and remove and discard the stems. When cooked in large pieces by simmering, the leaves will take about 1/2 an hour to get tender. Shredded leaves will cook more quickly.

The leaves can also be eaten raw.

Nutrition

Afang Leaves are high in protein.

Language Notes

Called Eru or Kok in Cameroon; “Koko” in Republic of Central Africa, “Ntoumou” in Gabon; “Afang”, “Ukazi” or “Okazi” in Nigeria.

Tagged With: African Food

Primary Sidebar

Search

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘You are the butter to my bread and the breath to my life.’ — Julia Child. (15 August 1912 – 12 August 2004)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links