Description
Afroase Ukazi Leaves are dried leaves from the Gnetum africanum plant, widely used in West African cuisine, particularly in Nigeria and Cameroon. These leaves are known for their slightly bitter, earthy flavour and are a staple in traditional dishes like Okazi soup and Afang soup.
Culinary Uses: Ukazi leaves are typically added to soups and stews to enhance flavour and provide texture. They are often combined with other ingredients such as waterleaf, palm oil, crayfish, and assorted meats or fish. The leaves are usually shredded or ground before being incorporated into dishes.
How to prepare: https://www.youtube.com/watch?v=gQQk4Pr2ztM
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