Description[ edit ] Gnetum africanum is traditionally a wild vine and is considered to be a wild vegetable. It has been found in primary and secondary semi-deciduous humid forests, both in dense and sunny transitional savannah locations, ranging from sea-level to meter altitude. The shade tolerant vine does not grow well in direct sunlight and can be found climbing on middle and under-story trees. The vine grows in two ways: through rhizomes, or through new shoots that grow where the stem has been cut.
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Green leafy vegetables remain an important part of human diet in the universe and these vegetables contribute immensely to the well-being of human race. Okazi or afang leaf, botanically known as Gnetum Africanum is a climbing leafy vegetable that belongs to the family of Gnetaceae. The two main species found in Africa are Gnetum buchholzianum and Gnetum Africanum. The okazi vine is a non-seasonal perennial plant that can grow as new shoots from the section where the stem has been cut out or as a rhizome.
The okazi has a characteristics thick papery-like leaves which are usually hard to cut. Due to the antioxidant, anti-inflammatory and anticarcinogenic properties of Gnetum Africanum, the leaf can be used as a remedy for certain ailments and diseases. The edible leaves are usually cut into small strips that are used by different countries for different cuisines and recipes ranging from stew and soups for example; the Nigerians use the leaf for preparing vegetable or edikang ikong soup, egusi soup, oha soup etc.
The relatively high protein content of G. Remember to always consult your health care provider before making any health-related decisions or for counselling, guidance and treatment about a specific medical condition. O, Akande S. R and Ogunbodede B. Journal of Applied Sciences and Environmental Management, 13, Subscribe Subscribe to our e-mail newsletter to receive updates.
INTERESTING FACTS ABOUT GNETUM AFRICANUM (ERU|OKAZI LEAF)
Habitude alimentaire : les feuilles de gnetum africanum, un véritable patrimoine culinaire