Fresh Okazi Leaves

Description

Fresh Okazi Leaves (also known as ukazi or afang leaf) are the tough, slightly bitter leaves at the heart of okazi soup and afang soup — two of the most prized soups in Igbo and Cross River cooking. Unlike softer greens, okazi leaves are typically finely shredded before cooking, as their firmer texture doesn't break down the way spinach or waterleaf does.

How to prepare

• Rinse thoroughly, then finely slice or shred — the leaves are tougher than typical greens and benefit from a finer cut.

Perfect for

• Okazi soup (ofe okazi)
• Afang soup (combined with waterleaf and periwinkles)
• Edikang ikong

Storage

• Refrigerate in the crisper drawer and use within a few days; shredded leaves freeze well for longer keeping.

Frequently asked

Why are okazi leaves shredded so finely?

Their texture is tougher than spinach or waterleaf, so a fine shred helps them soften properly during cooking.

What's the difference between okazi soup and afang soup?

Afang soup combines okazi leaves with waterleaf for a softer texture, while okazi soup typically uses the leaves on their own with a thicker, chewier result.

Ingredients

Okazi Leaves.

Nutrition Facts

Typical values vary by season; full information available on request.

Dietary Information

Vegan, vegetarian, gluten-free, dairy-free and nut-free.