Utazi Leaf

• Utazi leaves are commonly used to add a bitter-sweet flavor to soups like pepper soup and stews, enhancing their overall taste profile. To get the best flavor, add them towards the end of cooking.
• Utazi is often used as a key ingredient in traditional Nigerian dishes like Isi Ewu (goat head stew) and Nkwobi, providing a distinctive and authentic flavor.
• Fresh utazi leaves can be thinly sliced and used as a flavorful addition to salads, offering a unique bitter note that complements other vegetables and dressings.
• Some people use utazi leaves to prepare herbal teas or infusions, valued for their potential health benefits and slightly bitter, refreshing taste. The leaves are dried before being steeped in hot water.
• Utazi can be incorporated into sauces and dips, where its bitter taste provides a complex flavor dimension that pairs well with savory and spicy elements.
• Utazi is also an amazing ingredient when preparing local meals such as Abacha

• Rich in antioxidants, helping to combat free radicals and protect cells.
• May aid in blood sugar regulation, potentially beneficial for diabetes management.
• Contains anti-inflammatory properties that can help reduce inflammation in the body.
• Good source of vitamins and minerals, contributing to overall health and well-being.
• Traditionally used to support digestive health and relieve stomach upset.
• May contribute to cardiovascular health through its potential effects on blood pressure.

Fresh utazi leaves are best stored in the refrigerator to maintain their freshness. Wrap the leaves in a slightly damp paper towel and place them in a plastic bag or airtight container. This helps prevent them from drying out. They should ideally be used within a week for optimal flavor. Utazi leaves can also be dried for longer storage. Dried leaves should be kept in an airtight container in a cool, dark, and dry place.