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.

Bitter leaf is a highly valued, leafy green native to tropical Africa. Known for its bitter taste, it is staple vegetable in West and Central African cuisines. The leaves are used to make the Nigerian ofe onugbu and the Cameroonian ndolé.

Utazi leaves are dark green leaves native to the West African rainforest. Known for a characteristic sharp, slightly bitter, and aromatic flavour, they are a staple in traditional Nigerian cuisine. Commonly used in delicacies like abacha, nkwobi, isi ewu, and yam porridge.