Leaf

Okazi

African jointfir leaf

Gnetum africanum (trade may include related Gnetum species)

A firm leafy ingredient used in Nigerian soups, commonly associated with Gnetum species and also sold as ukazi.

Editorially reviewed

Okazi image / Marco Schmidt [1] / CC BY-SA 2.5

Ingredient record

Names & identity

Names can vary by language, market and region. Only reviewed names are displayed here.

Nigerian/common name	Okazi
English/common name	African jointfir leaf
Botanical name	Gnetum africanum (trade may include related Gnetum species)
Also known as	Ukazi

What is Okazi?

Okazi is a firm soup leaf commonly associated with Gnetum africanum. Closely related Gnetum buchholzianum can also enter regional and cross-border trade, so supplier and pack identification matter.

Flavour & identification

What does it taste like?

Mild, earthy and green, with texture as important as aroma.

What does it look like?

Firm glossy leaves, usually sliced or milled very finely because they are tougher than tender finishing herbs.

Using Okazi in Nigerian cooking

Which dishes use it?

Afang soup
Okazi soup
Regional vegetable soups

How do you prepare it?

Rinse and slice very finely, or use a correctly identified pre-shredded product. Give the leaf enough cooking time to soften.

Sources & further reading

powo.science.kew.org

Reviewed by Nigerian Spices editorial desk, 15 September 2026.

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