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Dried Okasi Leaf | 25g Pack of 10 | Alademarket

Bitter Leaves

Dried Okasi Leaf | 25g Pack of 10 | Alademarket

Dried Okasi Leaf

Dried Okasi

Dried Okasi Leaf / Foumbona (25g) Pack Of 10

Dried Okasi leaf is scientifically known as gnetum Africana. It is also known as Afang leaf, Eru leaf, and Foumbona leaf. The dried Okasi leaf is rich in dietary fibre. It is also known for his feeling of fullness.

Dried Okasi leaf is used in many Nigerian dishes.

The dried Okasi leaf is one of Alademarket finest import. It is a vegetable with great health value. This vegetable is very popular with Nigerians. Furthermore, it is a rich source of frolic acid, calcium, zinc, potassium, cobalt, copper, iron and vitamins A, C and K.

Dried Okasi Leaf (Ukasi Leaf, Eru Leaf, Foumbona Leaf, Afang Leaf)

Okazi leaf is a spice known locally as Afang leaf. Okazi leaves are also called Mfumbwa in Congo, Ukasi by Igbos, and Eru as called by the Cameroonians. This popular African food is rich in dietary fibres. It also gives a feeling of fullness which is essential for weight control and management.

One of the most popular African food recipes made from Okazi leaf is the Ukazi Soup.

Dried Okasi Soup

INGREDIENTS:

1 medium bunch of Afang leave

3 medium bunch of water leaf

Goat meat, a pair of dried fish,

3 table spoon of ground crayfish,

3 cooking spoon of oil,

pepper,

onions,

salt,

water.

PREPARATION:
1. First of all, chop and grind the leaf and set aside, Onions
2. Wash and slice the water leaves, and set aside
3. Season the goat meat with onion and salt. Add two cups of water and allow to boil for 10 minutes.
4. Debone the dry fish and put together, add the sliced water leaves. Add the cray fish and pepper and stir, cover the pot for about 10 minutes. Add the the ground Afang and oil and stir. Allow to boil for 10 minutes. Finally,  then serve warm.

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