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Do You Know The Difference Between Utazi, Okazi And Uziza leaves please?

Good morning Ma. Hope you are good?
Please I don't mean to bother you, but I have a question.
Do you know the difference between utazi, okazi and uziza leaves? I just get confused about which is which and the dishes they are used for. 

For example, I want to
make Nsala soup, and I know utazi is used,ie the bitter one. Or am I wrong?
Please, help a sister out. I went on Google and got even more confused!

Comments

  1. Ahh, it is uziza I know that is used to prepare Nsala soup. Utasi is dark green and slightly bitter. utasi is mostly used in dishes where u intend to add ugba/ukpaka (oil bean seed) like stews, sauces, nkwobi etc. Uziza has this spicy aroma and is used more in hot spicy watery dishes like nsala, yam pepper soup etc. As for Ukazi, it is used majorly in ukazi soup and afang soup.
    The trick is if u have ur ingredients list, wen u buy dese vegetables, tag them so u won't be confused abt which is which wen u get home.

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  2. Some food blogs do say use utasi to cook nsala soup. But for the classic traditional nsala soup u use uziza. I think those food blogs are mistaken or just confused too.

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  3. Uziza leaf is called hot leaf in the market and can only be used in small quantity. Its delicious with nsala and I add to all my veg soups including egusi. Okazi is afang leaf,very hard hence we add water leaf and may be pounded or blended to soften it,also good for most veg dishes. Utazi is bitter and mainly used for garnishing dishes eg Isiewu,Africa salad,etc. Veggies are good $ can be combined as it suits you provided you know which from which. All the best

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  4. Okazi= Its very strong in texture,somewhat tasteless,used in cooking egusi soup and very nutritous vegetable.
    Utazi=very bitter,used in cooking nsala soup,even abacha,yam and very gud for diabetic individuals.
    Uziza=it helps food with good aroma and special taste. Used in preparing snail soup,Ora soup and sometimes in bitterleaf soup.

    ~BONARIO~says so via NOKIA3310

    ReplyDelete
    Replies
    1. udo-peace8/04/2013

      Gbam, gbammer, gbammest!!!

      Delete
    2. I couldn't have said it any better. Thank bona

      Delete
  5. Utazi (Gongronema latifolium):
    Heart-shaped slightly bitter leaf. Use for Nkwobi, Isiewu, Nsala Soup, Abacha, Ugba.

    Uziza (False cubeb):
    It's kind of spicy (gives you a feeling of pepper but not that strong). Add it when cooking ora soup ... delicious! Some people add it to Egusi Soup too. Use it in preparing yam peppersoup for new Mums. It's great in assorted meat peppersoup.

    Okazi (Afang leaf):
    This leaf is very hard. You will usually see it thinly sliced in Nigerian markets. Use it in Afang Soup (you need to grind the sliced one before using in Afang Soup), Add the thinly sliced one when cooking egusi to get Okazi Soup that is popular in Imo & Abia states.

    There are other recipes where they are used but the above are the ones I can remember now.

    ReplyDelete
    Replies
    1. Anonymous8/05/2013

      Vry correct. Utazi nd uziza can also be use together in nsala soup.

      Delete
    2. Anonymous8/05/2013

      Vry correct. Utazi nd uziza can also be use together in nsala soup.

      Delete
  6. Shayor@Soup-a Bowl8/04/2013

    All the comments above are right, but I'd rather Uziza in my nsala than Utazi. I love Utazi in nkwuobi and Abacha. My love for Uziza dis days ehn! Na wa! I wanted to send in a post where I added Uziza to my Jollof rice n beans! It was awesome! I dey nearly put am for noodles n garri dis days! Lolz!

    ReplyDelete
    Replies
    1. Anonymous8/04/2013

      Happy birthday

      Delete
  7. Anonymous8/04/2013

    Utazi is used for nasal too..blend with water and sieve it, add the sieved leaves to the nsala and then add ur sliced uziza leaves.. It gives the nsala a nice bitter and spicy feeling.

    ReplyDelete
  8. Anonymous8/04/2013

    * nsala I mean not nasal..

    ReplyDelete

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