Frozen Okazi Leaves (afang)

Description

Frozen Okazi Leaves (Afang) are the thinly-sliced leaves used in afang soup, a rich Nigerian and Cameroonian dish typically cooked with waterleaf, palm oil, meat and fish. Their slightly tough texture softens with simmering, releasing a distinctive earthy flavour.

How to prepare

• Rinse thoroughly to remove any grit.
• Add to your pot towards the start of cooking, as okazi takes longer to soften than most leafy vegetables.
• Simmer with waterleaf, palm oil, meat and fish for traditional afang soup.

Storage

• Refrigerate in a perforated bag in the crisper drawer and use within 3-5 days.
• For longer storage, rinse, chop and freeze in portions.

Frequently asked

What dish is okazi used for?

Most commonly afang soup, alongside waterleaf, palm oil, meat and fish.

Why does it need longer cooking than other leaves?

Okazi leaves are tougher than typical leafy greens and need more simmering time to soften fully.