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Dried or shredded Okazi (wild spinach) leaves for traditional soups
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Delivers deep, savory aroma and subtle bitterness to dishes
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Adds unique flavor and texture to Afang, Okazi, or Egusi soups
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High in plant protein, fiber, vitamins A & C, calcium, iron, potassium
Okazi Leaves
$4.99
Description
Okazi Leaves (botanical name Gnetum africanum) are dark green leafy vegetables from a climbing vine native to tropical West and Central Africa. Known locally as Afang (Efik/Ibibio), Ukazi or Okazi (Igbo), and Eru or KoKo in Congo and Cameroon, these nutrient-dense leaves are widely used in soups and stews such as Afang or Okazi soup.
With a slightly bitter taste and firm texture, Okazi is best cooked slowly or finely shredded and often used alongside waterleaf or ugu to soften the texture. Its subtle aroma and distinctive sensory presence enrich traditional dishes with herbal depth and earthy savor.
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