Africa’s Finest Uziza Leaf 25g Ashanti Pepper Leaves

Authentic African Spice for Soups, Stews and Traditional Recipes

Africa’s Finest Uziza Leaf 25g, also known as Ashanti pepper leaves, is a traditional West African spice made from the dried leaves and berries of the Piper guineense plant. With a bold and aromatic profile featuring peppery and lemony undertones, Uziza leaves are a staple in Nigerian and Ghanaian cuisine. Known for their ability to add depth, heat, and a distinctly earthy flavour to dishes, these leaves are essential in soups, stews, and sauces across the African continent.

Often referred to as “West African black pepper”, Uziza leaves are native to countries like Nigeria, Ghana, Cameroon, and parts of Central and East Africa. In Nigeria, they’re commonly used in local soups like Afang, Egusi, Nsala, and Pepper Soup. In Ghana, Uziza is added to spicy stews and local dishes to infuse a fragrant, peppery richness. It’s a versatile ingredient appreciated not only for its taste but also for its purported digestive and medicinal benefits.

Global Popularity and Regional Context

Uziza leaves are especially popular in West Africa but are gaining recognition globally due to the rise of Afro-fusion cuisine.

English Name: Ashanti Pepper Leaves
Local Names:

• Nigeria (Igbo): Uziza

• Ghana (Akan): Ashanti Pepper

• Cameroon: Njangsa or Esese (though similar spices are often used interchangeably)

• Sierra Leone: Country Pepper Leaf

• English Equivalent: West African Black Pepper Leaf or Piper Guineense Leaf

Features

• Bold peppery flavour with citrus undertones

• All-natural and sun-dried

• No preservatives or additives

• Essential for authentic African soups and stews

• Sourced directly from trusted farms in West Africa

Culinary Uses
Uziza is used extensively in traditional West African cuisine. Popular in both rural and urban cooking, it enhances flavour and aroma in:

• Egusi Soup

• Nsala (White Soup)

• Palm Nut Soup

• Afang Soup

• Pepper Soup (Fish or Meat-based)

• Spicy Stews

• Marinated Meat & Fish Dishes

• Vegetable-based Soups (e.g. bitterleaf and spinach combos)

Rehydration and Preparation

Soak the dried leaves in warm water for 10–15 minutes before use. Rinse thoroughly to remove any residue or sand. Add directly to soups or blend with other ingredients for deeper infusion.

Recipe Examples

1. Uziza-Spiced Egusi Soup
Ingredients: Ground egusi (melon seeds), dried Uziza leaves (rehydrated), palm oil, assorted meats, stockfish, crayfish, seasoning cubes, onions.
Method: Sauté onions in palm oil, add meats and crayfish. Stir in the ground egusi, then add water and simmer. Add the rehydrated Uziza leaves and season to taste.

2. Traditional Pepper Soup with Uziza
Ingredients: Goat meat or catfish, pepper soup spice, dried Uziza leaves, onions, Scotch bonnet, seasoning.
Method: Boil the protein with onions and spices until tender. Add crushed Uziza leaves and cook for 5–10 more minutes.

3. Afang Soup with Uziza
Ingredients: Afang leaves (wild spinach), waterleaf, dried Uziza leaves, meat, stockfish, crayfish, palm oil, onions.
Method: Rehydrate Uziza, combine with other greens, simmer with assorted meats and crayfish, and finish with palm oil and seasonings.

Ingredients

100% Dried Uziza Leaves (Piper guineense)

Nutritional Information (Per 100g)

Lifestyle and Dietary Information

• Suitable for Vegetarians: Yes

• Suitable for Vegans: Yes

• Halal-Friendly: Yes

• Gluten-Free: Naturally gluten-free

• Allergen Information: No known major allergens. Those with sensitivity to pepper plants should use caution.

• Additives/Preservatives: None – 100% natural, sun-dried leaves.

Net Content

25g

Storage Advice

Store in a cool, dry place away from direct sunlight. Once opened, keep in an airtight container to preserve freshness and aroma.

Recycling Information

Packaging is recyclable. Check with local facilities for specifics.

4Way Foods Product Information

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