The leaves as showcased herein are different kinds of leaves gotten from different sources. These leaves are used to cook different delicacies and they have their different names. Although, these leaves may seem to look alike, but they are not alike. They are totally different.
Afang leaves
We have the afang leaves. Those ones have smaller leaves in nature unlike the other leaf. The afang leaf is used to cook the afang soup. I do not know the English name for afang leaf, but I know another people call this same leaf we call afang, okazi and it is pretty much okay. The afang leaf is also used to prepare other different kinds of soups apart from the afang soup although, but the afang soup is what is generally known.
People prefer cooking the afang soup because its method is very simple, compared to its sister leaf, editan. The afang soup is very delicious too. But it is often said that the afang soup has lots of heat component.
Editan leaf
The editan leaf is the one that has bigger leafs. It is very bitter in nature and most people do not know how to wash the bitterness out of it neither do they know how to cook it for it to be home delicious. The editan leaf is more healthy than the afang leaf but people abandon the editan leaf for the afang leaf because the afang has no bitterness and is very easy to cook.
The editan leaf is said to bring lots of coolness to the body and is very good to consume as it helps in combating internal heat. The editan leaf is used to prepare the editan soup and is also very delicious if properly prepared.
Utazi leaf
The other leaf is called utazi leaf and is very medicinal. The utazi leaf has a bitter taste. It is often used in small quantities. It helps to reduce blood pressure and also has lots of vitamins helpful for the body. The utazi leaf can be used to prepare yam sauce or pepper soup. It is also used for nursing mothers who just gave birth as it can be a very good source of weight loss.
Photo is mine and was taken with my Infinix smart 5 phone camera.