Local Name: Afang (Ibibio), Okazi (Igbo) Botanically: Gnetum africanum, Family Gnetaceae. Getting started… Soak the okazi leaves inside hot boiled water for 20-30 minutes. I do have a recipe for Yoruba style Egusi soup, please click HERE to view the recipe…. To be honest with you, even after blending mine, I still found it a bit chewy but I enjoyed every single bit of it. Ingredients: Assorted meats (Beef, Shaki, Ponmo, Goat meat, Cow leg are ideal) It has an oval shape (looks like fresh bay leaves) and is tough to touch. So, let’s begin. Here you’ll discover interesting information regarding the Igbo people — including information on the Igbo culture, history, religion, clothes, and several other intriguing facts. Thanks! Next in the comparison is the ingredient used in preparing these soups, the Ewedu soup and Okazi soup makes use of Ewedu leaf and Okazi leaf respectively I its preparation but the Okazi soup make use of the Egusi (Melon) but this is absent in the Ewedu soup. The other obvious difference is that the soup is linked with two different tribes, but I guess you already know that. Because it has two Igbo names and cannot decide on a taste for itself, I call it the confused (konfused) one.

Pharmacological studies speculate that utazi has both analgesic, antimicrobial, antibacterial,anti-ulcer, anti-sickling, anti-oxidant, anti-asthmatic, anti-pyretic, hypoglycaemic and anti-inflammatory properties. In Nigeria its called Afang (Efik/Ibibio), Ukazi/Okazi (Igbo), and Ajobaje/Ajakotale (Yoruba).Ukazi leaf is an excellent source of dietary fiber, protein, vitamins, magnesium, calcium, manganese, sodium, iron, zinc, potassium, copper, and essential amino acids. Okazi is the tasteless one out of these three vegetables. If you can’t get your hands on Okazi leaves, you can use either Spinach or Kale leaves, these two are just as yummy. This soup is my native soup, a tribe in Rivers State known as Ikwerre, The okazi leaf/Afang leaf is pounded with a motar and pestle, it is the last thing added to the soup when is it been cooked, most people prefer to add it when the soup is brought down from the fire and allowed to cool for sometime, then you can get the real flavour. You really want to do this, because okazi is a very hard leaf. As an indigenous leafy vegetable in Nigeria, it is used in the preparation of Afang soup and Okazi soup. Okazi, for example, is a climbing plant like Ugu and Uziza. Cooking Tip: Osu is the white chalk that is blended with the Egusi to give the Egusi the unique texture for the soup, ask the traders in the market . Gbure (water leaves) English Name: WaterLeaf It is also the only vegetable with a K in the name. OKAZI LEAF IS STRONG AND CHEWABLE and it needs to be soft to be enjoyed. The Okazi or afang leaf (Gnetum africanum) is a dark green leafy vegetable with a slight bitter taste commonly found in certain regions of Africa, Asia and South America. this is one of my best. The Yoruba’s call it “sokoyokoto”, to emphasize the esteem in which the vegetable-plant is held ‘Sokoyokoto” means “make husband fat” Gbure – water – leave- leaf – nigerian – vegetable – soup – list – traditional – list – 9jafoodie – plant water leaf. Bitter – Leave – leaf – nigerian – soup – vegetable – traditional – leafy – 9jafoodie Efo ewuro (Bitter leaves): English Name: Bitter leaf Local Name: Ewuro (Yoruba) Botanically: Vernonia amygdalina, Family Compositae. 10, Lastly add the Okazi and Uziza and cook for 3 minutes and the soup is ready. The afang leaf (okazi leaf) is called Wild Spinach but most of us are familiar with its native name. Traditionally, you add water leaves to the soup before okazi leaves but I found okazi leaves strong and chewy hence my way of cooking it. Okazi leaves aid in good weight control Okazi leaves are highly tasty. So let’s get down to cooking… How To Make Nigeria Dried Okro Soup-‘Orunla’ Using Okazi Leaves. The Igbo people are located in the south eastern geopolitical zone of Nigeria. It’s got a tough (hard) papery glossy texture and is somehow tasteless without any distinctive smell. 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