utazi soup
dish / dish-utazi-soup
ウタジ葉のスープ
Utazi soup is a broad category of West African pepper soups to which utazi leaves are added as an aromatic spice. It covers multiple soups with different main ingredients, such as fish, chicken, and goat meat.
On this page (6 sections)
Reading the bitterness
Utazi leaves are used in West African cuisine as an aromatic spice added to soups, porridge, and Igbo stews. An ethnopharmacology review states that they are also added to Nkwobi (cow-foot pepper soup) and Isi ewu (goat-head pepper soup), and that the leaves impart bitterness.
This entry refers not to a single standard recipe but to a group of multiple pepper-soup dishes made with fish, chicken, goat meat, and others. The review's description of bitterness is an account citing another study, not a result that measured the bitterness intensity of utazi alone or its change with concentration in the soup.
Sources for this overview
Checked for this overview: Matched to the example of use as an aromatic spice in fish, chicken, and goat-meat pepper soup.
Nutritive and Medicinal Value of Gongronema Latifolium Benth. (Asclepiadaceae)
Checked for this overview: Matched to the review's description that the leaves are also added to Nkwobi, Isi ewu, and others, and that they impart bitterness. / Matched to the review citing another study, and the limitation that it does not show intensity or concentration-dependence.
Follow the connections
utazi soup →includes→ utazi leaves
utazi soup →is documented as having→ bitterness →can be measured separately …→ astringency
Hypotheses and recipe candidates for this entry are on the Japanese page.
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (1)
Scope: The basic dish composition is based on background discussion in Ukom et al. (2023), a food-chemistry paper on southeastern Nigerian Igbo food; regional ingredient variations have not been checked.
Note: The background discussion describes utazi leaves as an aromatic spice in fish, chicken, and goat pepper soups. It does not give proportions or cooking conditions.
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dish-utazi-soup —includes→ ingredient-utazi-leavesCulture (2)
Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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dish-utazi-soup —is_documented_as_part_of→ "Regional bitter-food culture"Scope: Layer: Literature. A mini-review of ethnopharmacological and nutritional literature on Gongronema latifolium in West Africa (mainly Nigeria), based on PubMed and Google Scholar searches.
Note: This account cites Adelaja and Fasidi (2009) and Osuagwu et al. (2013) as its sources in the review text. Because it is not a primary measurement by the review authors, claim_status was set to preliminary.
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dish-utazi-soup —is_documented_as_having→ sensation-bitter