Chicken lap – per pack (Subscriber price only)

Description
Okasi, also called Afang leaves, is a popular leafy vegetable native to the Efik and Ibibio people of Southern Nigeria. It is a tough, slightly bitter leaf often sliced thinly and combined with waterleaf to balance its flavor and texture. Afang leaves are traditionally used in thick, hearty soups and are well-known for their rich, earthy taste.

Sources
Akwa Ibom State, Cross River State, and parts of Rivers State.

Health benefits

• Rich in dietary fiber – aids digestion and supports gut health.

• High in protein for a leafy vegetable – supports muscle repair and growth.

• Contains essential minerals like calcium and magnesium – promotes strong bones and teeth.

• Rich in antioxidants – helps protect the body from oxidative stress.

• Boosts iron levels – supports red blood cell production and prevents anemia.

Common soups you can use it for

• Afang Soup (Efik/Ibibio specialty)

• Edikang Ikong Soup

• Vegetable Okra Soup

• Mixed Vegetable Soup with assorted meats and fish

Description
Ewedu (Corchorus olitorius), also known as jute leaves, is a slimy, green leafy vegetable that is a staple in Yoruba cuisine. When cooked, it has a slippery texture, similar to okra, which makes it easy to swallow. The leaves are usually blended or whisked after boiling to achieve a smooth, viscous consistency. Ewedu is prized for its unique taste and texture, as well as its rich nutritional value.

Sources
Primarily cultivated in the southwestern states of Nigeria but also grown in other regions with warm, moist soil. It is commonly sold fresh in open markets and can also be home-grown in backyard gardens.

Health Benefits

• Rich in vitamins A, C, and E, which promote good eyesight and healthy skin.

• Supports digestion due to its mucilaginous (slimy) texture.

• Boosts immunity and helps fight infections.

• Promotes bone and teeth health with its high calcium content.

• Aids postpartum recovery in women.

Common soups or dishes you can use it for

• Ewedu soup (often served with amala and gbegiri)

• Ewedu with stew and assorted meats

• Mixed vegetable soups with okra

• Ewedu with melon (egusi) combination soups