Utazi leaves are a popular ingredient in Nigerian cooking, commonly used in soups and stews. The leaves have a subtle, bitter flavor that adds depth and balance to traditional Nigerian dishes. Available in many African food markets in the United States, utazi leaves are typically sold dry and must be reconstituted to bringing them back to a usable state. The leaves can be rehydrated in a matter of minutes using common kitchen equipment.
Instructions
1. Measure four cups of water into a medium-sized cooking pot. Place the pot on your stove and turn the burner on high.
2. Bring the water to a rolling boil. Remove the pot from the heat and turn off the burner.
3. Add the dried utazi leaves to the water, stirring with a long-handled spoon until the leaves are thoroughly submerged. Let the utazi leaves stand until they become soft and pliable and their color turns from dark to pale green.
4. Strain the untazi leaves through a sieve. Add the leaves directly to your soup, or store in a refrigerated airtight container for up to three days.
Tags: utazi leaves, turn burner