Mother Africa okazi leaves are used to add flavour to soups and stews. The okazi leaf is also known as wild spinach and has a slightly bitter flavour. The green leafy vegetable is used in cooking across Africa and South America, in particular Nigerian afang soups.
Afang soup is a delicacy of the Efik and Ibibio people. It is rich with meat, green leafy vegetables and palm oil. Typically fresh okazi leaves are used, however dried leaves can be added for a boost of flavour.
Ingredients: Dried Okazi Leaf
Storage: Store in a cool and dry place.