Okazi Leaves (Dried)

Bold, Earthy & Unmistakably West African — Dried Okazi Leaves

For soups that demand depth and character, nothing delivers quite like Mama JP's Dried Okazi Leaves. Known as Afang in Cross River and Akwa Ibom states, and Ukazi or Okazi among the Igbo, these tough, flavourful leaves are a prized ingredient in some of Nigeria's most celebrated soups — Afang soup and Okazi soup chief among them.

With their distinctively bold, slightly bitter, and earthy flavour, Okazi leaves bring a complexity and richness to the pot that no other leaf can replicate. Dried for convenience and a longer shelf life, our Okazi leaves retain their characteristic taste and aroma, ready to transform your soup into something truly special.

Why You'll Love It

• Bold, Distinctive Flavour — Slightly bitter and earthy with a robust character unique to Okazi leaves
• Authentic West African Ingredient — Essential for Afang soup, Okazi soup, and Ofe Akwu
• Convenient & Long-Lasting — Dried for extended shelf life; no refrigeration required
• Nutritious — Rich in protein, fibre, iron, and vitamins traditionally valued in West African diets
• 100% Natural — Pure dried Okazi leaves with no additives or preservatives

How to Use

Soak briefly in warm water to rehydrate, then shred or slice thinly before adding to your soup. Okazi leaves are tough and require longer cooking than softer leaves — add early in the cooking process and simmer until tender. Pairs beautifully with waterleaf, periwinkle, assorted meat, crayfish, and palm oil.

Perfect For

Afang soup, Okazi soup, Ofe Akwu (palm nut soup), and any traditional Nigerian soup calling for a bold, hearty leafy green.

Tough leaves, rich flavour, unforgettable soup — that's Okazi.