Ukazi Leaves (Eru, Afang)
Ukazi Leaves are a traditional soup vegetable from Gnetum africanum, widely used in West and Central African cooking—especially in dishes like Afang soup (Nigeria) and eru soup (Cameroon). They’re valued for their distinctive, slightly chewy texture and the deep “authentic” taste they bring to richly seasoned soups and stews.
For best results, rinse well, slice/shred (fresh Ukazi leaves can be tougher and may be sliced very thin), then add during cooking based on your preferred texture. Many recipes pair this leaf with waterleaf/spinach and palm oil, plus proteins like fish or meat, to build a thick, flavorful pot. Store chilled and keep away from excess moisture; if yours is dried, keep it sealed and dry.
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