Okra is used to make a popular Nigerian draw soup with a thick, viscous texture that easily pairs with swallows like fufu, eba, or pounded yam. Okra is also used to make a one-pot Yoruba soup called ila alasepo.

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.

Scent leaf is a staple in West African cooking, particularly in Nigeria and Ghana, where it is known locally by names such as efirin (Yoruba), nchanwu (Igbo), ntong (Efik/Ibibio), and daidoya (Hausa).

Water leaf is a highly nutritious, leafy green vegetable native to West Africa. Known for its succulent leaves, high moisture content, and mild, slightly tangy flavour, it is a staple ingredient in traditional African soups and stews like edikang ikong, afang, and eru.

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.

Uziza leaves are a highly aromatic, West African herb valued for their distinct, peppery flavour and earthy aroma. They serve as a staple vegetable in traditional Nigerian dishes like pepper soups, nsala, and egusi soup.