Okazi leaves

Other Known Names for Eru

Okok leaves, commonly called Eru, are also known as Nkok, Fumbwa, Afang, Gnetum africanum, or Okazi. They are highly valued in many African countries, including Cameroon, Gabon, Congo, the Democratic Republic of Congo, Angola, and Nigeria.

These protein-rich leaves play an important role in the diet of many African communities and are appreciated for their exceptional nutritional value.

Uses and Benefits

Okok leaves are the main ingredient in several highly valued dishes in African cuisine. They are used in:

• Eru: a specialty of the Banyang people, settled in the Manyu Division of the South-West region of Cameroon. Eru leaves and palm oil are the main ingredients of this dish, which can be enhanced with dried fish or beef skin or both at the same time… Yes, abundance is allowed when it’s time to eat!
• Sweet okok (for the Beti people) or salted ikok (for the Bassa people): here, in addition to okok leaves, peanut paste and palm nut sauce are the main ingredients. This dish can also be enhanced with dried fish or beef. This recipe is very similar to the Fumbwa from the Congolese.
• Okazi or Ukazi soup of the Igbo people of Nigeria: here, crushed pistachio seeds are mixed with okok leaves and palm oil.

In Traditional Medicine in Nigeria, Okazi leaves are used to treat spleen enlargement and sore throat. In Congo-Brazzaville, they are used as a dressing for warts and boils, and in Mozambique, Gnetum africanum is recognized as a medicinal plant.

Nutritional Value

Eru is particularly valued for its high protein content, making it an essential vegetable to combat malnutrition. The leaves can be consumed raw or cooked, finely chopped, and incorporated into various traditional dishes.

Discover Eru and many other exotic products on our online store Afritibi.

Sources

• Wikipedia
• Fao