Eru is used for treatment of piles and high blood pressure and also as medicine against enlarged spleen, sore throat and as a purgative. The leaves are eaten to treat nausea and as an antidote to arrow poison made from Periploca nigrescens Afzel
It is a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok. The eru is stewed with waterleaf or spinach, palm oil, and either smoked fish, cow skin (kanda) or beef.
The okazi has a characteristics thick papery-like leaves which are usually hard to cut. Due to the antioxidant, anti-inflammatory and anticarcinogenic properties of Gnetum Africanum, the leaf can be used as a remedy for certain ailments and diseases.