NINA International Ukazi Leaves (Gnetum Ofericanum) – 0.5oz (14g)
Nina International's Ukazi Leaves are dried, shredded leaves of Gnetum ofericanum, a popular leafy vegetable in West African cuisine. Conveniently packaged in a resealable pouch, these leaves are ideal for enriching soups and stews with their fibrous texture and distinct earthy flavor. Proudly labeled as “The Best Brand,” this product is essential for traditional dishes like Afang and Egusi soup.

Okazi or Afang leaves, scientifically known as Gnetum Africanum, is a traditional leafy green vegetable enjoyed for centuries in various African countries, including Nigeria, Congo, Gabon, and the Central African Republic. It is a leaf that contains essential nutrients like Vitamins A and C, iron, and calcium. This unique ingredient is known for its distinctive flavor. 

Ghanaian Food Recipe: Afang-Inspired Palm Nut Soup with Ukazi 

Ingredients:

• 2 cups palm nut extract (or palm nut cream)

• 1/4 cup dried Ukazi leaves (Nina International brand)

• 1/2 cup Kontomire (cocoyam leaves or spinach), chopped

• 1 medium onion (chopped)

• 1 tsp dried ground crayfish

• 2 tbsp ground smoked shrimp or fish

• 1-2 fresh chilies (optional)

• 1/2 lb assorted meats (goat meat, tripe, or smoked fish)

• Salt and seasoning cubes to taste

Instructions:

1. Soak the dried Ukazi leaves in warm water for 15 minutes. Rinse and set aside.

2. In a pot, boil the assorted meats with onion, salt, and seasoning until tender.

3. Add palm nut extract and allow to simmer for 10 minutes.

4. Stir in crayfish, smoked shrimp, and optional chilies.

5. Add soaked Ukazi and chopped kontomire leaves.

6. Let the soup simmer for another 10–15 minutes until flavors blend.

7. Serve hot with fufu, banku, or boiled yam.

Name of Ukazi Leaves in Other African Countries: 

• Nigeria: Okazi, Afang

• Cameroon: Eru or Okok

• Gabon/Equatorial Guinea: KoKo