Description
- HOW TO USE IT- Kopabana Eru is the common name used for two very similar vines of the species Gnetum africanum and Gnetum buchholzianum. Eru leaves are eaten raw, or shredded and added to soups, stews, porridges, and fish and meat dishes 1.Cut the beef into bite-size chunks, season with salt, Maggi, and onions, and cook until tender. ... 2.While the meat is cooking, soak the dried Okazi/Eru leaves in a bowl of hot water to tenderize the leaves for approximately 10- 15 minutes.
- HANDMADE- Kopabana's Eru Leaves are handpicked in Cameroon by local farmers and dried to a low temperature.
- INGREDIENTS- Organic Eru Leaves
- Eru Leaves - Eru leaves are a vegetable with various names across Africa including Eru in Cameroon, Okazi in Nigeria, and KoKo in Angola, Gabon. Eru leaves are used in many famous dishes around African, including Eru in Cameroon and Ukazi Soup in Nigeria. Perfect with Gari or Fufu/Pounded Yam.
- HEALTH BENEFITS - okazi leaves of cameroon is a good source of vitamin A. Research indicates that eating a diet rich in vitamin C reduces the risk of developing Alzheimer's disease and slows age-related cognitive decline. Waterleaf is an excellent source of vitamin C, with about 31 mg for every 100 grams of vegetable matter