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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)
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
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Rich in iron – helps prevent and treat anemia.
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High in vitamins A and C – supports vision, skin health, and boosts immunity.
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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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Egusi Soup
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Vegetable Soup (mixed leaves)
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Ogbono Soup
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Okra Soup
Scent leaves -Efirin – per pack (Subscriber price only)
Description
Scent leaf, scientifically known as Ocimum gratissimum, is a highly aromatic herb widely used in Nigerian cooking for its strong, pleasant fragrance and flavor. Known as Efinrin in Yoruba, Nchanwu in Igbo, and Daidoya in Hausa, it adds a unique taste to soups, stews, and sauces. Aside from its culinary role, scent leaf is also valued for its medicinal and health-boosting properties in traditional medicine.
Sources
Grown across Nigeria, particularly in home gardens and farms in the South-West, South-East, and Middle Belt regions. It thrives in both the rainy and dry seasons.
Health Benefits
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Boosts immunity due to its rich content of vitamins and antioxidants.
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Aids digestion and helps relieve bloating and stomach discomfort.
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Antibacterial and antifungal properties help fight infections.
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Helps regulate blood sugar when consumed regularly.
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Relieves cough and cold when boiled and taken as herbal tea.
Common soups or dishes you can use it for
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Pepper soup
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Yam porridge
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Ofada sauce (Ayamase)
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Vegetable sauce for rice or yam
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Ogbono soup (for added flavor)
TETE (Local Green Spinach) – per pack (Subscriber price only)
Description
Tete, also called African spinach or amaranth leaves, is native to Africa and Asia. It has been cultivated in Nigeria for centuries and is a staple green vegetable in many traditional dishes.
Sources
Oyo, Ogun
Health benefits
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Rich in iron – helps prevent anemia and boost energy.
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High in vitamins A and C – supports vision, immunity, and healthy skin.
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Good source of dietary fiber – aids digestion and supports gut health.
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Contains calcium – important for strong bones and teeth.
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Low in calories – great for weight management.
Common soups you can use it for
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Efo Riro (Yoruba vegetable stew)
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Efo Elegusi (vegetable with melon seed soup)
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Ogbono Soup (as an added leafy green)
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Okra Soup
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Mixed Vegetable Stew