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Ukazi leaf, also known as Afang leaf (Gnetum africana) can be eaten raw as prepared by the Igbos in the popular African Salad “Ugba”. The people of the republic of Congo also consume the afang leaves which they call “Mfumbwa”.
Afang leaf is so named by the Efiks and Ibibios, Igbos call it “ukazi”, “Eru” by the Cameroonians and “koko” in Congo. The Afang leaf itself serves as a dietary fiber which helps in proper digestion and gives a bulk feeling, vital for a good weight control diet. It also contains Vitamin A, fat, oil, and iron.
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