or dried utazi leaves

Utazi refers to the aromatic leaves of Gnetum africanum, a climbing woody vine native to West and Central Africa, particularly the Niger Delta and Cameroon regions. The leaves are small, elongated, and possess a distinctive peppery-spicy flavor with subtle nutty undertones and a characteristic numbing sensation reminiscent of the Sichuan peppercorn. Fresh utazi leaves are vibrant green and tender, while dried leaves become darker and more concentrated in flavor. The plant is also known as African jointfir or okazi in some regions, and the leaves are a staple ingredient in Nigerian and Cameroonian cuisine, where they are valued both for their culinary properties and traditional medicinal applications.

Dried utazi leaves are primarily used to flavor soups, stews, and vegetable dishes throughout West African cuisine, particularly in Nigeria and Cameroon. They are often added to okra soup, egusi soup, and other traditional preparations, where their peppery bite and numbing effect complement rich broths and seafood. The dried leaves may be crumbled, powdered, or steeped as an infusion before adding to dishes. Utazi imparts a warming, mouth-tingling sensation and is sometimes paired with meats, particularly in slow-cooked stews. The ingredient is less commonly found outside African diaspora communities but is increasingly available in international markets and online retailers catering to West African cooking traditions.