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.

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.

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.

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.

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.