Slightly bitter, used in soups and sauces. Rich in fiber and low in calories. This is a choice vegetable not commonly found in large quantities compared to other vegetables.
Nigeria: Akwukwo Anara/ Efo Igbo,
Ghana: Gboma,
Togo: Anchia/ Gbogname
Nkea / Feuilles d'Aubergine
It is a large, broad, and aromatic leaf, the fresh leaves infuses disctinct flavour into the cooked food when used for wrapping. This leaf is preferred over other materials, like f…
Zimbabwe Rape is a fast-growing, high-yield leafy green popular in southern African kitchens. The tender, slightly peppery leaves are boiled, steamed, or sautéed, often in peanut o…
Mildly sweet and tender, perfect for soups, stews, and stir-fries. Packed with vitamins, minerals, and antioxidants, pumpkin leaf supports a healthy diet while adding vibrant flavo…
Tomato
Slightly bitter, adds depth to dishes like Efo Riro. High in vitamins A, C, K, iron, and calcium. Nigeria (Yoruba): Efo Skoko/ Shokoyokoto; Ghana: Akwukwo Shoko
Nightshade
Succulent texture with tangy notes. Key in dishes like Edikang Ikong. A Nutritious Powerhouse widely enjoyed in Nigerian and Cameroonian cuisine. Waterleaf/ Gbure is packed with es…
Mild and crisp with high water content. A hydrating vegetable rich in silica, potassium, and vitamin K.
Gboma Leaf/ Anchia