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Description
Shoko, also called Lagos spinach or celosia leaves, is a traditional Nigerian leafy vegetable native to tropical Africa. It is widely grown in Nigeria, particularly in the Southwest, and is prized for its slightly bitter taste which mellows when cooked.

Sources

Lagos, Ogun, Oyo, Osun, and Ondo states.

Health benefits

• Rich in antioxidants – helps fight free radicals and support cell health.

• High in vitamin C – boosts immunity and promotes wound healing.

• Good source of folate – important for red blood cell production and pregnancy health.

• Contains iron – supports blood health and energy levels.

• Aids digestion – thanks to its dietary fiber content.

Common soups you can use it for

• Efo Riro (traditional Yoruba vegetable stew)

• Efo Shoko (Shoko-based vegetable sauce)

• Egusi Soup (melon seed soup with greens)

• Ogbono Soup

• Okra Soup

Description
Okasi, also called Afang leaves, is a popular leafy vegetable native to the Efik and Ibibio people of Southern Nigeria. It is a tough, slightly bitter leaf often sliced thinly and combined with waterleaf to balance its flavor and texture. Afang leaves are traditionally used in thick, hearty soups and are well-known for their rich, earthy taste.

Sources
Akwa Ibom State, Cross River State, and parts of Rivers State.

Health benefits

• Rich in dietary fiber – aids digestion and supports gut health.

• High in protein for a leafy vegetable – supports muscle repair and growth.

• Contains essential minerals like calcium and magnesium – promotes strong bones and teeth.

• Rich in antioxidants – helps protect the body from oxidative stress.

• Boosts iron levels – supports red blood cell production and prevents anemia.

Common soups you can use it for

• Afang Soup (Efik/Ibibio specialty)

• Edikang Ikong Soup

• Vegetable Okra Soup

• Mixed Vegetable Soup with assorted meats and fish