UKAZI LEAVES

Hi good day all. Today is 1st December and I am happy to be alive, hale and hearty. I hope you too in Hive are okay. To God be the glory. For some of us that may travel, visit friends this weekend, organize white weddings or traditional weddings, (my childhood
friend is getting married on 3rd of December and we gonna cook afang soup) child dedication, birthdays or any events this season or even enjoy with your loved ones at home, here's a SPECIAL DELICACY I've prepared for you all.
It's about UKAZI SOUP. Ukazi is a green leafy vegetables, scientifically known as Gnetum Africanum, grows in subtropical and tropical region.

My ukazi farm, weeded few weeks ago.

Ukazi leaves are slightly bitter in taste, the leaves are hard, and bears seeds, which turn yellowish once matured. This perennial plant, grows on bole as a support with pleasant leaves. Ukazi originated in Africa particularly, west Africa countries for instance, Nigeria where it has different names depending on the region. In the Igbo speaking part, it’s known as ukazi or okazi, while Afang leaf in cross river state, south south Nigeria.

Ukazi leaves are highly used in many traditional foods, it is often used for cooking afang soup, melon soup (ofe egusi, my favorite soup) and ukazi soup, as well as other local delicacy. This delicious plant is made up of various nutrients and phytochemical including, calcium, iron, copper, niacin, thiaminsoupe, potassium, riboflavin, vitamin C, dietary fiber, protein and alkaloids, anthocyanin, caroteneoid and tannins.

BENEFITS
A. Research has shown that leafy vegetables enhances proper digestion. Indigestion cause further health challenges such as nausea, diarrhoea and vomiting. Ukazi contains dietary fiber, potassium and natural compounds, which are beneficial in the gastrointestinal track. Ukazi leaves do not just stimulate digestive system, they ensure bowel movement, absorption, utilization of nutrients owing to the dietary fiber content. Ukazi leaves keep the gut healthy and eliminate harmful bacteria and detoxifier the body against oxidative damage.

B. Improve eyesight
According to research, ukazi contains caroteneoid, a precursor of vitamin A. Nutritionists suggests use of green leaf vegetables to maintain eye health because it has vitamin A. This vitamins help reduce risk of poor eyesight, blindness, muscular degeneration, cataract. Incorporating utazi in your dishes assist you treat disease linked to vitamin A deficiency.

C. Maintain Cholesterol levels
Wrongly processed foods are primary causes of high cholesterol in body. Higher than normal level of cholesterol, line up on the arteries and blood vessels leading to heart problems including stroke and heart attack. Ukazi contains fiber which is very significant in decreasing cholesterol full absorption, and eliminate build up on the arteries and blood vessels. It also prevent oxidative damage that is caused by free radicals. The potassium helps dilate arteries which gives rise to normal blood flow.

D. Lower Blood Sugar levels
Ukazi leaves are also used to manage blood sugar levels and boosting insulin sensitivity. When you incorporate ukazi leaves, pancreas is being enhanced to secret insulin which regulate and and maintains blood sugar levels. Dietary fiber delay full absorption of blood sugar into the blood stream.

E. Treat Anemia
Long deprivation of iron rich foods are main causes of iron deficiency. It is characterised with fatigue, and dizziness, if not given recommended daily intake may lead to complications. Ukazi leaves are said to be great in this regard, due to iron presence. Consuming ukazi leaves increase your iron and keeps anemia at bay.

F. Increases Life span
Ukazi leaves are filled with niacin, riboflavin, thiamine, pyridoxine, potassium, iron, protein, antioxidant helping protect and strengthen your internal body. Adding leafy green in your foods is helpful as it promote metabolic process.

G. Weight Loss
Vitamins, minerals, dietary fiber, protein, very low fat are found in ukazi leaves. These nutrients are considered healthy option in weight reduction plan . Fiber is known for delaying onset of hunger and makes you feel full for longer hours. It can be used in treatment of giotar, malaria, etc

Eating ukazi during pregnancy:

Okazi leaf has not been reported to cause birth defects or miscarriage during pregnancy. Okazi prevents nausea (morning sickness) in the early stages of pregnancy. It also helps to reduce pain during childbirth if taken consistently during the pregnancy period. Eating Okazi as a pregnant woman is very good. The stem if taken raw can help prevent menstrual cramps.

Ingredients for making Okazi soup:
500g beef or assorted meat (sometimes I add kpomo)
100g Smoked fish
2 handful ground Achi or Ofor or Ukpo (Egusi/melon seeds can be used as a substitute)
2 tablespoonful ground crayfish
Afang Leaves (okazi/okazi leaves)
Stockfish (optional)
seasoning cubes
Shelled Periwinke (optional)
Water leaves(optional)
500 ml Palm oil
Onions
Salt
Pepper (fresh or ground)

Procedure:
Cook the assorted meat and stockfish, clean the dried fish, and set aside
Grind the achi or egusi seeds (melon seeds), add some warm water to it, mix well, and set aside
Slice the water leaves (if present) and Okazi leaves and set them aside. If you are making use of dried Okazi leaves, you can pound or blend them.
Heat up the palm oil, add some chopped onion, fry a bit and then add the mixed egusi. Stir the mixture continuously until the egusi begins to bubble a bit.
Now add some meat stock, mix thoroughly, cover, and leave to boil for 5 minutes (if achi is present among the ingredients, this is the time to add it). After 5 minutes, add the stock cube, pepper, and ground crayfish. Mix well and then add the cooked meat, stockfish, and dry fish. At this stage, you can add the periwinkles if present. Cover and leave to cook for 2 minutes.
Next, add the Okazi leaves, allow to simmer for 5 minutes and then add the water leaves. Add salt to taste, simmer for another 2 minutes and your soup is ready. It is usually served hot with Eba, Pounded Yam, Fufu, Wheat meal, Amala, Semo, garri, etc.

My ukazi farm.

Ukazi soup and Fufu. Delicious and yummy. Follow the instructions and make a finger-licking and mouth- watering afang soup this weekend.