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Uziza Leaves

Uziza is an African plant, of which two parts are used: the leaves and the berries.

The leaves, which have a peppery taste, are pale green when fresh, and darker green when frozen, dried, or ground and dried.

The leaves, whether whole or ground, are used in soups. They are added to soups at the end of cooking, in the last 15 minutes.

The fresh leaves are usually washed and shredded before use.

"Fresh" leaves are available frozen in North America and Europe at some African food stores.

See also:


Afang Leaves; Bologi; Chepil; Garlic Mustard; Godeulppaegi; Molokhia; Potherbs; Purslane; Romeritos; Samphire; Seakale; Stinging Nettles; Tansy; Utazi; Uziza Leaves; Water Hawthorn; Waterleaf

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Also called:

Ikong Etinkinrin; Piper Clusii, Piper guineense (Scientific Name)


Oulton, Randal. "Uziza Leaves." CooksInfo.com. Published 18 December 2004; revised 16 September 2005. Web. Accessed 06/19/2018. <http://www.cooksinfo.com/uziza-leaves>.

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