Product Description

The edible leaves are usually cut into small strips that are used by different countries for different cuisines and recipes ranging from stew and soups for example; the Nigerians use the leaf for preparing vegetable or edikang ikong soup, egusi soup, oha soup etc The antioxidant, anti-inflammatory and anticarcinogenic properties of Gnetum Africanum, the leaf can be used as a remedy for certain ailments and diseases. While the Western world refer to okazi leaf as wild spinach or wild vegetable, different African countries have different names for okazi leaf examples; Congo call it fumbua, KoKo; Nigerians call it afang, okazi, ukazi; Cameroonians call it okok, mfumbua, or fumbua, eru.