Description
Utazi Dry Leaves are derived from the Gongronema latifolium plant, native to West Africa. These heart-shaped leaves are known for their sharp, bitter, and slightly sweet taste, especially when fresh. When dried, they retain their distinctive flavor, which adds depth to various dishes.
In Nigerian cuisine, dried utazi leaves are commonly used to enhance the taste of soups, stews, and sauces. They are particularly popular in traditional dishes like Nsala soup and pepper soup, where their bitterness balances the rich flavors. Beyond their culinary uses, utazi leaves are valued for their medicinal properties. They are rich in antioxidants and anti-inflammatory compounds, supporting digestive health and overall well-being. Infusions or decoctions made from the leaves are traditional remedies for digestive issues such as loss of appetite, dyspepsia, colic, and stomach aches.
How to prepare: https://www.youtube.com/watch?v=1ML8NabBNlA
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