It helps increase sex drive
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It helps increase sex drive.
CA$15.00
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Description
Additional information
| Weight | 0.200 kg |
|---|---|
| Weight | 100gm |
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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.
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Lagos, Ogun, Oyo, Osun, and Ondo states.
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Rich in antioxidants – helps fight free radicals and support cell health.
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Good source of folate – important for red blood cell production and pregnancy health.
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Contains iron – supports blood health and energy levels.
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Aids digestion – thanks to its dietary fiber content.
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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.
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Edo, Delta, Anambra, Imo, Enugu, and Cross River states.
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Rich in iron – helps prevent and treat anemia.
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Good source of calcium – strengthens bones and teeth.
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Improves blood production – boosts hemoglobin levels.
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Supports reproductive health – traditionally believed to enhance fertility.
Common soups you can use it for
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Edikang Ikong Soup
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Oha – per pack (Subscriber price only)
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Enugu, Imo, and Abia
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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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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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Uziza (Piper guineense) is a fragrant, peppery leaf and seed plant native to West Africa. The leaves have a slightly bitter and spicy taste, while the seeds are pungent with a distinct aroma. In Nigerian cooking, the leaves are used fresh or dried to add depth and spice to soups and stews.
Sources
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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.
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Rich in vitamins A and C for improved vision and immune function.
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High in dietary fiber, which supports digestion and bowel health.
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Lowers cholesterol and promotes heart health.
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Contains antioxidants that help fight free radicals in the body.
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Aids weight management due to its low calorie and high water content.
Common soups or dishes you can use it for
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Stir-fried vegetable sauce
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Waterleaf and okra soup
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