okazi

Okazi is a common name for the edible leaves of certain tropical vines, most notably Gnetum africanum. It is used as a leafy vegetable in several parts of Africa, particularly in Southern and Central regions, where fresh okazi leaves are often harvested from cultivated plants or gathered from wild stands. The leaves are typically slender, glossy, and tender when young, with a mild, earthy flavor that becomes richer when cooked.

Culinary use is diverse. Okazi leaves are commonly incorporated into soups, stews, and sauces, frequently combined with meat, fish, peanuts, or tomato bases. Preparation usually involves washing the leaves, removing tougher stems, and cooking until soft. Some cooks blanch or simmer the leaves briefly to reduce bitterness and to help integrate them into sauces. Okazi is valued for adding body and a nutritious leafy element to dishes, and it is often used as a staple alongside staples such as maize meal or other grains.

Nutrition and health: Okazi leaves contribute dietary fiber and micronutrients, including vitamins A and C, calcium, and iron. Like many leafy greens, they are more palatable when not overcooked, and their nutrients can be better preserved when prepared with modest cooking times.

Storage and availability: Fresh okazi leaves are sold in markets where Gnetum africanum is grown and can be stored refrigerated for several days. Dried or frozen preparations are also available in some regions.

See also: African leafy vegetables, Morogo, Amaranth greens, Spider plant.