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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