Ukazi leaves, also known as Okazi or Afang leaves, are a type of dark green leafy vegetable used in African cooking, especially in soups and stews. The leaves are thick and slightly bitter, and are often shredded or ground into a paste to add flavor and texture to dishes. Ukazi leaves are native to West and Central Africa and are particularly popular in Nigeria and Cameroon. They are rich in nutrients such as iron, fiber, and vitamins A and C.

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