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.

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.

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.