Fumbua / Okazi / Eru Leaves – 200g

Fumbua / Okazi / Eru Leaves – 200g | Dried Gnetum africanum | For Eru Soup, Afang Soup & Okazi Soup | Cameroon, Nigeria & Central Africa

One leaf. Five names. Beloved across the entire breadth of Central and West Africa 🇬🇧

Eru soup is a combination of greens, proteins, and palm oil. Eru, or Okazi leaves as it is called in Nigeria, is a creeping plant — Gnetum africanum — that grows wild in the African forest. Greanleafservices

This extraordinary leaf goes by many names across the continent — and it is essential to some of Central and West Africa’s most celebrated dishes. In Cameroon, it makes Eru — if you ask what soup is a must-eat among the vast variety of Cameroonian foods, Eru most definitely. The easiest and most delicious soup of all time — a combination of Gnetum africanum leaves, waterleaf, crayfish, assorted meat, and lots of red palm fruit oil. Ingredients that give it a distinct flavour no other soup has. In Nigeria, it makes Afang Soup and Okazi Soup — two of the most treasured soups in Efik, Ibibio, and Igbo cuisine. Rockandroses

Known in Cameroon as Nkok or Okok or Eru, Fumbwa leaves are very digestible and very rich in nutrients. In the Democratic Republic of Congo, Fumbwa was originally consumed by the Bakongo ethnic group — over time establishing itself in the gastronomy of Central Africa under different names. Amazon

The Leaf

🌿 Dried Gnetum africanum — an excellent source of dietary fibre, protein, vitamins, and essential amino acids. A tough, leathery, dark green leaf that must be finely shredded before cooking — and rewards that effort with a uniquely rich, slightly astringent, deeply satisfying flavour that no other African cooking green can replicate. Rockandroses

Known Across Africa By Many Names

• 🇨🇲 Eru / Okok / Nkok — Cameroon
• 🇳🇬 Okazi / Ukazi / Afang — Nigeria (Igbo, Efik, Ibibio)
• 🇨🇩 M’fumbua / Fumbua / Fumbwa — DRC Congo
• 🇦🇴 KoKo — Angola, Gabon, Central African Republic Wikipedia
• 🌍 Gnetum / Wild Spinach — English

Nutritional Highlights

✅ Excellent source of dietary fibre, plant protein, vitamins, and essential amino acids ✅ Rich in Vitamins A, C and E — natural antioxidants ✅ Good source of Calcium and Iron — supporting bone and blood health ✅ Rich in natural antioxidants — flavonoids and polyphenols from whole leaf ✅ Naturally vegan — 100% plant-based ✅ Naturally gluten-free ✅ No artificial additives, no preservatives Rockandroses

How to Prepare Dried Eru/Okazi/Fumbua Leaves

⚠️ Critical preparation step:

If using dried Eru, soak in warm water for 30 minutes to 1 hour before cooking. NEVER soak in hot water. NEVER soak in warm water overnight. Cook on high heat. Greanleafservices

1. Place dried leaves in a bowl of warm (not hot) water
2. Soak for 30–60 minutes until softened and pliable
3. Drain thoroughly and squeeze out excess water
4. The leaves are now ready to shred finely and add to your recipe

How to Make Classic Cameroonian Eru Soup

🥘 Traditional Eru Soup: The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda), or beef. JODAQ STORE

1. Prepare the soaked and drained Eru leaves — shred finely
2. Add generous palm oil to a pot and heat on high
3. Add the shredded Eru leaves and stir well — cook on high heat
4. Add Waterleaf or spinach — stir to combine
5. Add crayfish, seasoning cubes, and salt to taste
6. Add your choice of protein — kanda (cow skin), smoked fish, beef, or assorted meat
7. Stir well and cook on high heat for 15–20 minutes until the leaves are tender and the soup is richly flavoured
8. Serve traditionally with fermented water-fufu or garri JODAQ STORE

Also Used For:

🇳🇬 Afang Soup — the prestigious Efik/Ibibio soup combining Okazi/Afang leaves with Waterleaf, assorted meats, periwinkles, and crayfish in palm oil — one of Nigeria’s most celebrated soups

🇳🇬 Okazi/Ukazi Soup — the Igbo version — crushed pistachio seeds mixed with okok leaves and palm oil — the Igbo people of Nigeria’s preparation Abiglobalfoods

🇳🇬 Ofe Owerri — Eru/Okazi leaves are a key green in this prestigious Imo State Igbo soup

🇨🇲 Sweet Okok / Ikok — for the Beti people, with peanut paste and palm nut sauce; for the Bassa people, salted with palm nut sauce Abiglobalfoods

Serve With Water Fufu | Garri/Eba | Fufu | Pounded Yam | Semolina | Bobolo | Chikwangue JODAQ STORE

Net Weight: 200g Ingredient: Dried Gnetum africanum Also known as: Fumbua | Okazi | Eru | Okok | Afang | Ukazi | KoKo Origin: Nigeria / Cameroon Vegan | Gluten-free | No additives | No preservatives Shipping: Delivered across the UK 🇬🇧 by Duaba Afro Foods

ℹ️ Allergen Information: Contains dried Gnetum africanum leaves only. Naturally free from gluten, nuts, soya, and dairy. May contain traces of other allergens during processing — always check the product label before consuming. Preparation note: Always soak in warm (not hot) water for 30–60 minutes before cooking. Never soak overnight. Always cook on high heat — low heat causes the leaves to discolour and lose flavour. Finely shred the leaves after soaking for best results. Store in a cool, dry place away from moisture. Once opened, seal tightly.