23. Afang stew
What it is: A leafy vegetable stew from the Efik people, cooked in palm oil with stock, cuts of meat and seafood.
Why it’s awesome: Afang is a rich (in nutrients and flavours) stew, and gets its name from the leaves used. You must use afang or okazi for it to qualify as afang stew. Afang leaves are more bitter and a little tougher than the waterleaves that are also a component of this dish, and when blended (or chopped finely) create a lovely texture and taste. It goes great with usi (cassava starch), pounded yam or eba.
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