UKAZI LEAF.
Health benefits of utazi leaves
Utazi leaves are of a tropical plant and are used as a remedy for
many years. Health benefits of utazi leaves are widely known in traditional
medicine and used to treat various symptoms and diseases. The plant belongs to
the family of Asclepiadaceae and mainly grows in tropical forests in the west
of Africa, including Nigeria.
Utazi leaves on the skin
Leaves should be prepared
as pasty substance and spread on the damaged area of the skin. Utazi leaves
water and can be taken orally.
Maintaining the required blood sugar level in diabetes
Utazi leaf is used in traditional medicine for the treatment of
diabetes mellitus. The components of the leaves have a positive effect on blood
glucose levels. Clinically, it was proven that usage of this leaves, decreases
glucose level in the blood.
Anti-sickling function
Internal usage of the root in combination with other tropical
plants provides treatment of sickle cell anemia.
Use as an antioxidant
The ingredients of leaves include saponins and flavonoids, which
are substances that exert an antioxidant effect on the human body, and also
have antibacterial characteristics.
Use as a cure for carcinoma
The antioxidant substances contained in the leaves contribute to
the prevention and treatment of cancer. These substances act as free radical
scavengers. The medicinal extract obtained from the leaves helps the body to
protect itself and treat such types of cancer as: carcinoma of the lungs
adenocarcinoma.
Treatment of asthma
As to the data published by Sonibare M.A. chewing fresh the leaves
helps to soften the symptoms of a sore throat and relieve a cough. The root
extract of the leaves, in its turn, removes the symptoms of asthma.
Anti-inflammatory action
The leaves are used in traditional medicine for the cure of the
following diseases: arthritis/muscle tissue/redness
Treatment of gastric ulcer
According to studies published in 2010, the extract made from the
bark of the plant has an antiulcer effect.
Cure of malaria Essence made of the leaves and prepared on a water
basis is used for an active fight against the disease. According to a study
conducted in 2010, the leaves have antiplasmodial activity. That fact confirms
that the leaves can be used as a medicine for malaria disease.
Relieving cough-drop symptoms
Traditionally, the utazi
leaves consumption is generalized in Nigeria as medicine for coughing and
sputum. If you chew fresh leaves or after scalding with hot water, almost
instantaneous relief of the symptoms occurs. Restoration of the protective
function of the liver
The leaves help the liver
to carry out detoxification. Putting them in alcohol, you can prepare a remedy,
which can be taken internally for the treatment of hepatitis. Also, this
extract is used to remove the effects of alcohol and prevent the effects of
alcohol on the liver.
Decrease cholesterol levels
in the body
Utazi leaf enzymes provide
antioxidant actions in the body that make cholesterol level much lower.
Improvements in digestive processes
Leaves have a positive
effect on the gastrointestinal tract and digestive system in general. The
bitterness of the leaves stimulates the appetite and normalizes the level of
bile in the body.
The utazi leaves and
pregnancy
The utazi leaves have a significant amount of
nutrients, which have a positive effect on the well-being of pregnant women.
Leaves are also rich in some vitamins like calcium, sodium, copper, and
potassium. Utazi and pregnancy are the generally combined in traditional
medicine in Nigeria. The leaves are used as a remedy for cleaning the uterus
after childbirth and reducing pain symptoms of the abdomen. Nursing mothers can
use leaves to control their weight and restore the body after birth. GONGRONEMA
latifolium (utazi) is a tropical plant that grows in the form of a bush. Leaves
have a wide shape and bitter taste. Leaves are very common in Nigeria and are
widely used in traditional medicine.
Okazi soup, Ukazi soup
Okazi soup
is a thickened vegetable soup from eastern Nigeria. It is similar to Ofe
Owerri, the main difference being that Ofe Owerri is thickened
with cocoyam (Owerri court), while Okazi soup is thickened with achi, ukpo or ofo. Each thickener has its own peculiar flavour. Ofo is my
favourite, while achi is my least favourite.
The day my cousin tasted this ofo version in my house, she carried the rest
of the pot of soup back home. It is that good.
Azu
nwankata (sungu), a type of dried fish can be used with or in place of
your regular dry fish. It is usually ground and used very sparingly and added
with crayfish, though I prefer breaking it into tiny pieces. Sungu has a
strong, pungent (umami) taste so a little gooes a long way. Ugu and achara can
also be added to okazi soup.
Okazi leaf is normally sold fresh or dry and both are good for this
soup. If using dry okazi, add it early in your cooking so it will rehydrate and
soften. Okazi is called Afang in efik or ibibio and is used to prepare the
famous Afang soup.
To prepare Okazi Soup:
Ingredients.
Meat
Stock fish
Dry fish
8 cup water + Meat
¾ cups palm oil
Pepper
4 tablespoons ofo
6 tablespoons ground crayfish
3season cubes
Salt
40g okazi
Uziza leaf(optional)
Wash meat
and stockfish, put in a pot with water, season with salt and seasoning cube,
and boil.
Wash dry fish: Soak dry fish in boiling hot water for 2 minutes, drain
and rinse well with cold water.
Add dry fish to the boiling meat.
Add palm oil and pepper, cook till meat
is tender.
Stir in ofo
very well. Whatever lumps that form will dissolve in the heat.
Cook till the colour of the soup becomes
homogenous, creamy and yellow.
Add
crayfish, achara and seasoning cubes, stir, taste and add salt.
Cook for about 5 minutes on medium heat.
Add okazi, stir and cook for
another 5 minutes.
Take off the
heat.
Serve with swallow of choice.
You should also make and enjoy my Ugbogoro soup, Afang soup and Utazi soup.
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Pharex Global Ventures Foods.
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