Next in the comparison is the ingredient used in preparing these soups, the Ewedu soup and Okazi soup makes use of Ewedu leaf and Okazi leaf respectively I its preparation but the Okazi soup make use of the Egusi (Melon) but this is absent in the Ewedu soup. Traditionally, you add water leaves to the soup before okazi leaves but I found okazi leaves strong and chewy hence my way of cooking it. Okazi/Ukazi how I differentiate it. OKAZI LEAF IS STRONG AND CHEWABLE and it needs to be soft to be enjoyed. Efo Yanrin (Wild Lettuce) Gbure (water leaves) English Name: WaterLeaf It is also the only vegetable with a K in the name. The Igbo people are located in the south eastern geopolitical zone of Nigeria. Efirin, Daidoya, Nchanwu or scent leaf, whose botanical name is Ocimum gratissimum, is a tropical plant species that belongs to the family of Labiatae. The Yoruba’s call it “sokoyokoto”, to emphasize the esteem in which the vegetable-plant is held ‘Sokoyokoto” means “make husband fat” Gbure – water – leave- leaf – nigerian – vegetable – soup – list – traditional – list – 9jafoodie – plant water leaf. Bitter – Leave – leaf – nigerian – soup – vegetable – traditional – leafy – 9jafoodie Efo ewuro (Bitter leaves): English Name: Bitter leaf Local Name: Ewuro (Yoruba) Botanically: Vernonia amygdalina, Family Compositae. Okazi leaves aid in good weight control Okazi leaves are highly tasty.

Pharmacological studies speculate that utazi has both analgesic, antimicrobial, antibacterial,anti-ulcer, anti-sickling, anti-oxidant, anti-asthmatic, anti-pyretic, hypoglycaemic and anti-inflammatory properties. It’s got a tough (hard) papery glossy texture and is somehow tasteless without any distinctive smell. I do have a recipe for Yoruba style Egusi soup, please click HERE to view the recipe…. The other obvious difference is that the soup is linked with two different tribes, but I guess you already know that. 10, Lastly add the Okazi and Uziza and cook for 3 minutes and the soup is ready. As an indigenous leafy vegetable in Nigeria, it is used in the preparation of Afang soup and Okazi soup. Because it has two Igbo names and cannot decide on a taste for itself, I call it the confused (konfused) one. So let’s get down to cooking… How To Make Nigeria Dried Okro Soup-‘Orunla’ Using Okazi Leaves. Okazi, for example, is a climbing plant like Ugu and Uziza. Okazi is the tasteless one out of these three vegetables. Cooking Tip: Osu is the white chalk that is blended with the Egusi to give the Egusi the unique texture for the soup, ask the traders in the market . To be honest with you, even after blending mine, I still found it a bit chewy but I enjoyed every single bit of it. Thanks! Local Name: Afang (Ibibio), Okazi (Igbo) Botanically: Gnetum africanum, Family Gnetaceae. So, let’s begin. It has an oval shape (looks like fresh bay leaves) and is tough to touch. If you can’t get your hands on Okazi leaves, you can use either Spinach or Kale leaves, these two are just as yummy. Getting started… Soak the okazi leaves inside hot boiled water for 20-30 minutes. this is one of my best. Ingredients: Assorted meats (Beef, Shaki, Ponmo, Goat meat, Cow leg are ideal) You really want to do this, because okazi is a very hard leaf. Here you’ll discover interesting information regarding the Igbo people — including information on the Igbo culture, history, religion, clothes, and several other intriguing facts. This soup is my native soup, a tribe in Rivers State known as Ikwerre, The okazi leaf/Afang leaf is pounded with a motar and pestle, it is the last thing added to the soup when is it been cooked, most people prefer to add it when the soup is brought down from the fire and allowed to cool for sometime, then you can get the real flavour. In Nigeria its called Afang (Efik/Ibibio), Ukazi/Okazi (Igbo), and Ajobaje/Ajakotale (Yoruba).Ukazi leaf is an excellent source of dietary fiber, protein, vitamins, magnesium, calcium, manganese, sodium, iron, zinc, potassium, copper, and essential amino acids. The Okazi or afang leaf (Gnetum africanum) is a dark green leafy vegetable with a slight bitter taste commonly found in certain regions of Africa, Asia and South America. The afang leaf (okazi leaf) is called Wild Spinach but most of us are familiar with its native name.

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