Ukazi leaf also known as Afang leaf is called Wild spinach. The Afang has its botanical name to be Gnetum africanum. This leaf is a very good source of some amino acids such as leucine, glutamic acids, and aspartic acid, with glutamic acid being important band instrumental for proper and efficient brain functioning. It also contains unsaturated fatty acid as well as many vitamins and minerals It is used as a base mixed with other vegetable, for many known Eastern Nigeria soups for instance afang,it can also be added to Egusi,ogbono okro and many more.
