Dry eru leaves/ afang leaves

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Leaves are an essential component in African cuisine, adding unique flavors and aromas to traditional meals. These leaves are not only used for their taste but also for their nutritional value. They are commonly used in dishes such as soups, stews, and sauces, providing a rich and earthy flavor to the overall dish. Some popular leaves used in African cooking include spinach, bitter leaves, pumpkin leaves, and cassava leaves. Each leaf brings its distinct taste, texture, and color to the dish, creating a harmonious blend of flavors. These leaves are often sourced locally and are known for their freshness and quality, ensuring that the meals prepared with them are both nutritious and delicious. Overall, leaves play a vital role in African cooking, enhancing the taste and authenticity of the cuisine.