Okazi is a key ingredient in the preparation of many West African soups and dishes. It is used for cooking Afang soup and Okazi Soup. The leaves are tough (hard) and glossy and looks more like the leaves of an orange tree. It doesn’t really have a distinctive smell, but it has a slightly bitter taste. It is known in different places by different names including Afang, Okok, Eru, Ajakotale, Utazi, koko, etc. Botanically called ‘Gnetum africanum’, this plant is also believed to be a form of ‘wild spinach’ in English.
Our Okazi leaves have been naturally grown, harvested, sliced and dried inside room temperature in Nigeria. It is used for varieties of cooking by people of West African especially Nigeria. It has been grown naturally, harvested and preserved without any form of preservatives or additives. This nourishing herb is good for cooking isi ewu and nkwobi dish.
Okazi leaves are highly nutritious vegetables that are suitable for you and your family. It is a rich source of vitamins A, C, and K, magnesium, manganese, iron and folate. Spinach is a good source of the B vitamins including riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber. It also contains iron and calcium and helps to support bone health.
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