CA$10.00
- Fast Delivery
- All Items Top Best Quality
- 24/7 Support
WaterLeaf- per pack (Subscriber price only)
Description
Waterleaf (Talinum triangulare) is a soft, juicy, and nutrient-rich leafy vegetable popular in Nigerian cuisine. It has small, smooth leaves and a slightly tangy flavor that blends well with other vegetables. Known as Gbure in Yoruba, Mgbolodi in Igbo, and Alenyru in Hausa, waterleaf is often used fresh in soups and stews. It is a key ingredient in many vegetable-based Nigerian dishes and is also valued for its numerous health benefits.
Sources
Commonly cultivated in home gardens and farmlands across Nigeria, especially in the southern and middle belt regions. It grows abundantly during the rainy season but can be cultivated year-round with adequate watering.
Health Benefits
-
Rich in vitamins A and C for improved vision and immune function.
-
High in dietary fiber, which supports digestion and bowel health.
-
Lowers cholesterol and promotes heart health.
-
Contains antioxidants that help fight free radicals in the body.
-
Aids weight management due to its low calorie and high water content.
Common soups or dishes you can use it for
-
Edikang Ikong soup
-
Afang soup
-
Vegetable yam porridge
-
Stir-fried vegetable sauce
-
Waterleaf and okra soup
Ugwu- per pack (Subscriber price only)
Description
Ugu (Telfairia occidentalis), known as fluted pumpkin leaves, is one of Nigeria’s most popular and nutritious vegetables. The leaves are tender, slightly sweet, and have a rich green color, often used fresh in soups, stews, and sauces. The seeds of the plant are also edible and can be roasted or used in traditional meals.
Sources
Edo, Delta, Anambra, Imo, Enugu, and Cross River states.
Health benefits
-
Rich in iron – helps prevent and treat anemia.
-
High in vitamins A and C – supports vision, skin health, and boosts immunity.
-
Good source of calcium – strengthens bones and teeth.
-
Improves blood production – boosts hemoglobin levels.
-
Supports reproductive health – traditionally believed to enhance fertility.
Common soups you can use it for
-
Edikang Ikong Soup
-
Egusi Soup
-
Vegetable Soup (mixed leaves)
-
Ogbono Soup
-
Okra Soup
MoinMoin Leaves – per pack -(Subscriber price only)
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
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
-
Rich in iron, which helps in the formation of healthy red blood cells.
-
Contains calcium and magnesium for strong bones and teeth.
-
Supports digestion and helps maintain healthy metabolism.
-
Boosts the immune system with its natural antioxidants.
-
Promotes skin health with its vitamin content.
Common soups or dishes you can use it for
-
Oha soup (traditionally made with cocoyam paste and palm oil)
-
Mixed vegetable soups
-
Oha with egusi (melon seed) soup
-
Oha and achara soup (popular in some eastern communities)
