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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
Moi Moi leaf comes from the plant Thaumatococcus daniellii, known for its broad, flexible, and aromatic leaves. These leaves are not eaten but are used as natural wrappers for steaming dishes like Moi Moi (bean pudding) and some local rice delicacies. Cooking with Moi Moi leaves gives food a distinct earthy aroma and flavor compared to using nylon or foil.

Sources
Oyo, Ogun, Ondo, and Ekiti, as well as parts of the South-South.

Health benefits (indirect — since the leaves are not consumed directly)

• Adds a natural aroma to food without artificial flavoring.

• Eco-friendly and biodegradable compared to synthetic wraps.

• Helps retain food nutrients during steaming due to its natural sealing effect.

• The plant itself has medicinal uses in traditional medicine (e.g., the fruits are used as natural sweeteners).

Common soups or dishes you can use it for

• Moi Moi (bean pudding)

• Ekuru (steamed mashed beans)

• Some local steamed rice dishes