- Ukazi/ Afang dried leaf: The Ukazi leaf is called Wild Spinach but most of us are familiar with its native name. The Ukazi or afang leaf (Gnetum africanum) is a dark green leafy vegetable with a slight bitter taste commonly found in certain regions of Africa, Asia and South America. It can be added to egusi soup and other vegetable soups. Ukazi leaf is an excellent source of dietary fiber, protein, vitamins, magnesium, calcium, manganese, sodium, iron, zinc, potassium, copper, and essential amino acids
Ukazi leaf :السبانخ البري
How to prepare:
Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.
Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (ukazi) leaves, water leaves and periwinkle. When the ukazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!
44g of carbohydrates, 12.8g protein, 37.8g fibre, and 2.4g fat. 249mg calcium, 39mg magnesium, 121mg iron 0.8mg of zinc.
44 جرام كربوهيدرات ، 12.8 جرام بروتين ، 37.8 جرام ألياف ، 2.4 جرام دهون. 249 مجم كالسيوم – 39 مجم مغنيسيوم – 121 مجم حديد – 0.8 مجم من الزنك.
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