A traditional Nigerian soup called "Okazi'' is made from the Gnetum Africanum woods shrub, which the Igbo people call "Okazi." The main reason okazi is so highly valued by the Igbo people is because of its medicinal qualities, which are particularly beneficial to the digestive system. In the southeast of Nigeria, Okazi (Gnetum Africanium) leaf is a popular wild, native dark green leafy vegetable due to its flavor and palatability. It tastes a little bit harsh. The edible leaves are typically cut into strips and added to soups and stews, among other dishes. The characteristic fibrous texture of okazi leaves makes them tough to cut. The leaves are thick and paper-like. The thickness and length of the Okazi leaf slices cut by hand and by machine were measured with a Vernier caliper. For the experiment, a fully randomized design was utilized. The sensory and textural characteristics of the soup and okazi leaf were evaluated in the study using machine and hand slices of okazi leaf with different thicknesses. The study population consisted of twenty panelists. The outcomes were calculated using a hedonic scale with nine points. A carefully thought-out questionnaire was also used to determine how popular and how much was consumed of the soups and raw leaves. At the p<0.05 level, the data were statistically examined using an analysis of variance (ANOVA). The results showed that the hand-cut sample B, which measured 0.2 cm and 3.0 cm, and the machine-cut sample A, which measured 0.3 cm and 3.1 cm in thickness and length, had the most acceptability in terms of color, aroma, texture attributes (chewiness, juiciness, fibrousness), and overall acceptability. The outcomes showed that the okazi leaf slices made by machine and by hand, with different thicknesses and lengths used in the soup, did not differ significantly (p < 0.05).