Hutwise Okazi Leaves or Afang leaves is botanically known as Gnetum Africanum. Okazi is a climbing leafy vegetable that belongs to the family of Gnetaceae. This greenish climbing plant is prevalent in the tropical regions especially Nigeria, Congo, Gabon, Angola, Asia and South America. It does not have a distinctive smell, but it has a slightly bitter taste.
Name variations with region: While the Western world refer to okazi leaf as wild spinach or wild vegetable, different African countries have different names for okazi leaf examples; Congo call it fumbua, KoKo; Nigerians call it afang, okazi, ukazi; Cameroonians call it okok, m'fumbua, fumbua, eru.
Preparation and use
Hutwise Okazi Leaves can be added to egusi soup and other vegetable soups or eaten in it’s raw state with palm oil.
Recipes, meals, and how this is usually eaten
Egusi soup with okazi leaves
Nutritional info and health benefits
Due to the antioxidant, anti-inflammatory and anticarcinogenic properties of Gnetum Africanum, the leaf can be used as a remedy for certain ailments and diseases. The health benefits also include the treatment of enlarged spleens, sore throats, and nausea.
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