Shoko -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

Oha (Pterocarpus mildbraedii) is a unique leafy vegetable native to southeastern Nigeria. Known for its slightly bitter-sweet and earthy taste, Oha leaves are tender and delicate, making them perfect for soups. The leaves are usually torn by hand rather than cut, as chopping can make them turn dark and alter the flavor. Oha is a seasonal vegetable, and its fresh leaves are highly sought after when in season.

Sources
Enugu, Imo, and Abia

Health Benefits

• Rich in iron, which helps in the formation of healthy red blood cells.

• Contains calcium and magnesium for strong bones and teeth.

• Supports digestion and helps maintain healthy metabolism.

• Boosts the immune system with its natural antioxidants.

• Promotes skin health with its vitamin content.

Common soups or dishes you can use it for

• Oha soup (traditionally made with cocoyam paste and palm oil)

• Mixed vegetable soups

• Oha with egusi (melon seed) soup

• Oha and achara soup (popular in some eastern communities)