sending...We stumbled upon a site Afrigourmet, run by Rama who says “I feel especially passionate about spreading the gospel of African food”. “The truth is we are blessed with wonderful ingredients and a sophisticated and ancient cuisine. From North to South, East to West, we have been plucking fruits, picking greens and stirring pots for millennia”
The feature below, gives a brief synopsis of Afrgourmet’s take on some African greens, notably – Ugu, Affan and Water Leaves.
Ugu Leaf grows on the vine of a gourd plant cultivated in Eastern Nigeria. It is mild in flavour which is why it features in many recipes such as Egusi soup or Vegetable Soup. Apparently, goats and sheep love it, so it must be good!
Water Leaf is more temperamental. It quickly becomes slimy when overcooked, makes itself scarce in the cooking process as it releases water. However, it is an essential part of a good Vegetable soup. It brings a tangy flavour and lots of personality to the soup. Water leaf is originally from South America. It is high in vitamin C, E and Beta carotene.
Affan Leaf mixed with water leaf makes a mean Affan soup. It is nutty in flavour but remains subtle. It’s incorporated in its dry form.
Rama says she is still discovering the many uses of these greens so she is eager to receive from you any additional information. Feel free to contribute to this.
