Molokhia is a popular, vibrant green soup or stew made from the leaves of the jute plant. It is a staple across the Middle East and North Africa, especially in Egypt. In Nigeria, it is known as ewedu, and is eaten with swallow like amala, fufu, or eba.

Ngai ngai can be translated to “sour sour”, but it also goes by bissap, roselle, or green hibiscus. Known for its sweet and slightly tangy flavour, it is the perfect base for ngai ngai soup, a traditional Congolese dish.

Bitekuteku is a highly nutritious, leafy green vegetable widely consumed across Central and West Africa. Also known as green amaranth, folon (Cameroon), efo tete (Nigeria), or callaloo (Caribbean), it features tender, slightly sweet leaves that are rich in vitamins, calcium, and iron.

Fumbwa leaves are a highly prized, nutrient-rich vegetable native to the tropical rainforests of Central Africa. Widely known as eru, okok, or afang in other regions, they are a cornerstone of Central and West African cuisine.

Ugu leaves are the dark green, nutrient-dense leaves of the fluted pumpkin plant. Indigenous to West Africa, they are a staple ingredient in popular soups like ofe egusi (melon soup), afang, and efo riro. They are highly valued for their slightly bitter, earthy taste and are packed with vitamins, iron, and antioxidants.

Pondu, also known as cassava leaves or saka-saka, are a dietary staple in Central Africa, particularly in the Democratic Republic of the Congo (DRC). It is used to make pondu stew and is celebrated for its deep, earthy flavour and dense nutrient profile.

Oha leaves are tender, aromatic greens native to West Africa and prized as the star ingredient in traditional Nigerian oha soup. They offer a delicate, silky texture and a mildly peppery flavour that thickens and enriches broths.