Okazi (eru)
Gnetum africanum
A forest vine whose thin, tough leaves are shredded for afang soup and eru; wild harvest outpaces it, so grow your own.
Hardiness: zones 11 to 12
Light: part shade
Size: about 20 ft tall, 3 ft wide
Harvest: year-round
From: Forests from Nigeria to Congo
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food.
Native to: West & Central African forests. Hardy in zones 11 to 12.
The story
Okazi, called eru in Cameroon and afang in Nigeria, is a forest vine whose tough leaves are shredded paper-thin for afang soup and eru stew. Wild harvesting has made it scarcer, and projects in Cameroon now teach farmers to grow it.
Planting
Part shade, moist forest soil and a host tree or pole to climb. Grow from rooted cuttings; seed is slow.
Growing
Mulch heavily and keep humid; it grows slowly for the first year, then steadily.
Harvest and use
Pick mature leaves a few at a time, leaving the growing tip.
What to watch for
Slow to establish and hard to start from seed. Frost-tender.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home