Egusi – 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
Utazi, scientifically known as Gongronema latifolium, is a slightly bitter-sweet, aromatic leaf used both as a spice and vegetable in Nigerian cuisine. It is native to West Africa and is highly valued for its medicinal properties as well as its flavor-enhancing qualities in soups and traditional dishes.

Sources
Enugu, Abia, Anambra, and Ebonyi.

Health benefits

• Aids digestion – helps reduce bloating and improve bowel movement.

• Supports blood sugar regulation – beneficial for people with diabetes.

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

• Boosts immunity – contains vitamins and minerals that strengthen the immune system.

• Improves appetite – often used in traditional medicine to stimulate hunger.

Common soups you can use it for

• Nsala Soup (White Soup)

• Oha Soup

• Bitterleaf Soup (Ofe Onugbu)

• Pepper Soup

• Yam Pepper Soup with Fish or Meat