Fumbwa ; Okazi, Eru (Freshly packed – Frozen)

Description

Fumbwa, Okazi, Eru, and Okok refer to the same nutrient-dense, wild forest vine (Gnetum africanum) commonly used in Central and West African cuisine. These dark green leaves are known for their tough, slightly bitter, and fibrous texture, which softens into a chewy, earthy component in rich palm oil soups and stews.

These leaves are typically cooked until very tender in stews to balance their fibrous intensity.

• Fresh Characteristics: Fresh leaves are deep green, leathery, and thick, often sold finely shredded because they are tough when raw.
• Flavor Profile: The flavor is mild and  earthy,  acting as a rich base that pairs with palm oil, smoked fish, and habanero peppers.
• Regional Names:
  • • Eru/Okok: Used in Cameroon.
    • Okazi/Afang: Used in Nigeria.
    • Fumbwa/Mfumbua: Used in Congo/DRC.

• Common Usage: Primarily used to make hearty soups and stews, most notably the Cameroonian “Water Fufu and Eru” or Nigerian “Afang soup”.
• Nutritional Value: Very high in protein, fiber, and iron.