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Okasi Leaves

Scientifically known as gnetum Africana, the dried the dried Okasi  is an excellent ingredient. .Okasi leaves are in many West African countries dishes .

f is one of Alademarket’s finest imports. It is a vegetable with great health benefits and advantages. This vegetable is very popular with Nigerians. Furthermore, it is a rich source of folic 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 fibre. 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 this tasty Ukazi Soup.

Dried Okasi Soup


1 medium bunch of Afang leave

3 medium bunch of water leaf

Goat meat, a pair of dried fish,

3 tablespoon of ground crayfish,

3 cooking spoons of oil,






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 it together, and add the sliced water leaves. Add the crayfish and pepper and stir, cover the pot for about 10 minutes. Add the ground Afang and oil and stir. Allow to boiling for 10 minutes. Finally, they serve warg