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Afang Leaves

Afang leaves are leaves of Gnetum species used as a cooked leafy vegetable in West African soups and stews.

Afang Leaves — illustrative ingredient image

About Afang Leaves

Afang leaves are edible leaves from Gnetum species used as a cooked vegetable in West African soups and stews. They are commonly sliced finely and simmered with other greens, stock, meat, fish, or seasonings. Chopped leaves can contribute body as well as vegetable character.

Their flavour is green and mildly earthy. Raw leaves are somewhat leathery and firm, while cooking softens them into a more tender leafy texture; extended cooking can further reduce their firmness and structure.

The leaves are typically dark green, narrow, and somewhat leathery when raw. Fresh leaves may be sold whole or cut, while dried leaves are darker and more brittle and require rehydration or extended cooking. Regional names and practices overlap with those for related Gnetum leaves, so market identification matters.

Ingredient type
whole food

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Where afang leaves appears

1 linked foods

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Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for afang leaves

Names and romanised forms to recognise on menus and labels.

English

Afang

English

Eru

English

Wild spinach

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Afang Leaves nutrition & diet

Afang Leaves nutritional value

Wild spinach, leaves, fresh, raw — WAFCT 04_080

Per 100 g of the edible portion in the named food form.

Calories
45kcal
Protein
5.1g
Carbs
2.5g
Fat
0.7g

Per 100 g edible portion. Source: Vincent et al., FAO/INFOODS Food Composition Table for Western Africa (2019). Carbohydrate is available carbohydrate calculated by difference; square-bracketed fat in the source uses continuous-extraction analysis. Values describe this reference form, not every recipe, cultivar or preparation.

Portions & preparation

Use the cooked leaves as the edible portion, after washing and removing any tough stems. Chopping and simmering in soup or stew changes texture and volume. Reference entries should distinguish fresh Gnetum leaves from dried or packaged products, especially when oil, stock, meat, or other ingredients are added.

Compare the right form: Match fresh Gnetum leaves, cooked leaves, or dried leaves as specified, with stems and preparation method identified; soup mixtures require recipe details.

Diet considerations

Afang leaves are plant-derived Gnetum leaves. Compatibility changes when the dish includes meat, fish, shellfish, dairy, eggs, stock, or cooking fats. Soups and stews may also contain cereal thickeners or other starches, so the complete recipe and serving context matter more than the leaves alone.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: FAO/INFOODS Food Composition Table for Western Africa (2019) — 04_080 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .