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Oha – per pack (Subscriber price only)
Oha (Pterocarpus mildbraedii) is a unique leafy vegetable native to southeastern Nigeria. Known for its slightly bitter-sweet and earthy taste, Oha leaves are tender and delicate, making them perfect for soups. The leaves are usually torn by hand rather than cut, as chopping can make them turn dark and alter the flavor. Oha is a seasonal vegetable, and its fresh leaves are highly sought after when in season.
Sources
Enugu, Imo, and Abia
Health Benefits
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Rich in iron, which helps in the formation of healthy red blood cells.
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Contains calcium and magnesium for strong bones and teeth.
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Supports digestion and helps maintain healthy metabolism.
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Boosts the immune system with its natural antioxidants.
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Promotes skin health with its vitamin content.
Common soups or dishes you can use it for
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Oha soup (traditionally made with cocoyam paste and palm oil)
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Mixed vegetable soups
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Oha with egusi (melon seed) soup
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Oha and achara soup (popular in some eastern communities)
Utazi -per pack(Subscriber price only)
Description
Utazi, scientifically known as Gongronema latifolium, is a slightly bitter-sweet, aromatic leaf used both as a spice and vegetable in Nigerian cuisine. It is native to West Africa and is highly valued for its medicinal properties as well as its flavor-enhancing qualities in soups and traditional dishes.
Sources
Enugu, Abia, Anambra, and Ebonyi.
Health benefits
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Aids digestion – helps reduce bloating and improve bowel movement.
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Supports blood sugar regulation – beneficial for people with diabetes.
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Rich in antioxidants – helps protect the body from oxidative stress.
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Boosts immunity – contains vitamins and minerals that strengthen the immune system.
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Improves appetite – often used in traditional medicine to stimulate hunger.
Common soups you can use it for
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Nsala Soup (White Soup)
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Oha Soup
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Bitterleaf Soup (Ofe Onugbu)
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Pepper Soup
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Yam Pepper Soup with Fish or Meat
