Quick Answer: Okazi (also known as Afang or Gnetum africanum) is a tough, glossy wild green leaf native to Central and West Africa. Because fresh okazi is highly perishable, using shredded, frozen okazi leaf is the standard for cooking in Canada. To prepare it, thaw the leaf package in warm water, blend or pound the thawed leaves with a little water to soften the tough fibers, and add them during the last 5 minutes of cooking. Read on for our complete culinary guide and soup recipes.
Introduction: The Unique Character of Okazi (Gnetum Africanum)
In the rainforests of Nigeria, Cameroon, and Gabon, the Okazi vine grows wild, climbing up tree trunks. Known as Afang in the Efik/Ibibio regions and Okazi in the Igbo regions, this plant is highly prized for its unique culinary properties. Unlike soft vegetables like spinach or waterleaf, Okazi leaves are thick, tough, and leathery. This texture means they do not melt or dissolve during long cooking processes; instead, they retain a pleasant, chewy texture and an earthy, slightly nutty flavor. Cooking with Okazi requires a specific technique: the leaves must be sliced paper-thin and then crushed or blended to break up the tough veins, making them palatable while releasing their rich green nutrients.
Nutritional & Health Value
Okazi is a nutritional powerhouse. It is exceptionally high in protein for a leafy green and contains a complete profile of non-essential amino acids. It is also rich in dietary fiber, which aids bowel regularity, and contains high concentrations of iodine, calcium, iron, and potassium. Traditional medicine uses Okazi extracts to treat sore throats, ease digestion, and manage high blood pressure due to its high potassium-to-sodium ratio.
How to Prep Frozen Okazi Leaf
For home cooks in Canada, Okazi is purchased in frozen, pre-shredded vacuum packs. Because the leaf is naturally dry and tough, cooking it straight from the pack will result in stringy, hard-to-chew greens in your soup. Follow these steps to prepare the leaves:
Step 1: Thawing
Place the sealed frozen package of okazi leaves in a bowl of warm water for 15-20 minutes. Once fully thawed, empty the leaves into a clean sieve and rinse with cold water to remove any residual sap.
Step 2: Pounding or Blending
This is the most critical step. To soften the leaves, transfer the thawed okazi to a traditional mortar and pestle and pound vigorously for 5 minutes. If you do not have a mortar, place the leaves in a food processor or high-speed blender. Add 3-4 tablespoons of water, and pulse 3 to 4 times. The leaves should be finely chopped and bruised, not pureed into a smooth paste.
Recipe: Cooking Authentic Afang Soup
Afang soup is a rich, oil-based soup from southern Nigeria, combining soft waterleaves (or spinach) with tough Okazi leaves.
Ingredients Needed:
- 1 pack of Frozen Okazi Leaf (thawed and pulsed)
- 3 cups of fresh chopped spinach or waterleaf
- 500g of Assorted Meats (beef, tripe, cow skin)
- 1 cup of shelled periwinkles
- 1 cup of ground dry crayfish
- 1 cup of Red Palm Oil (Afang requires a rich oil base)
- 2-3 fresh yellow peppers (ground)
- 2 bouillon cubes
- Salt to taste
Cooking Steps:
- Simmer the Meats: Place the assorted meats in a pot with chopped onions, bouillon, and salt. Cook in their own juices until tender, adding water only if necessary.
- Add Seafood and Oil: Once the meat is soft, add the ground crayfish, periwinkles, yellow pepper, and palm oil. Let it boil for 10 minutes.
- Add the Soft Greens: Stir in the chopped spinach or waterleaf. Let it cook for 3 minutes until it shrinks and releases its water.
- Fold in the Okazi: Add the pulsed okazi leaves. Stir thoroughly to combine. Turn the heat down to low and let it simmer for 5 minutes. The soup will thicken as the okazi absorbs the excess moisture. Serve hot with fufu or pounded yam.
Scientific References
For more details on the biology and agricultural cultivation of Gnetum Africanum, check out the Wikipedia Gnetum Africanum Leaf Guide.