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The leaves are a staple vegetable in soupsof various cultures throughout equatorial Africa. They are washed to reduce their bitterness, after which they are dried and used to prepare meat dishes. In Nigeria, leaves are also used in place of hops to brew beer.
Scent leaves, scientifically known as Ocimum gratissimum but also referred to as basil or “efirin” in Nigeria, are aromatic leaves widely used in Nigerian cuisine for their distinctive flavor and medicinal properties. They are known for their strong, minty aroma and are often used fresh to enhance the taste of various dishes….
Egusi is a popular West African ingredient made from the protein-rich seeds of certain melons, squash, or gourds, which are dried and ground into a fine powder. The term “Egusi” also refers to the thick, hearty soup or stew that is made using this ground seed.
Ground okra is made from dried and finely ground okra pods, a popular vegetable in many African, Caribbean, and Southern cuisines. Known for its unique thickening properties, ground okra is often used in soups and stews to create a rich, viscous texture.
Okazi leaf, also known as Gnetum africanum or Afang in some Nigerian dialects, is a hardy, green leafy vegetable commonly used in West African cuisine. It is appreciated for its distinctive texture and nutritional benefits. Okazi leaves are tough, dark green, and elongated with a slightly leathery texture.
Ugu leaf, scientifically known as Telfairia occidentalis and commonly referred to as fluted pumpkin leaves, is a popular leafy vegetable in Nigerian and West African cuisine. It is valued for its nutritional benefits and versatility in cooking. Ugu leaves are large, broad, and dark green with a slightly glossy surface. They have a tender texture when fresh.
Utazi leaves, also known as Gongronema latifolium, are a type of green, leafy vegetable commonly used in Nigerian cuisine. They have a distinctive bitter and slightly sweet taste, which adds depth and complexity to various dishes. Utazi leaves have a unique combination of bitterness and mild sweetness, which enhances the flavor profile of many traditional dishes….
Uziza leaves are a popular ingredient in African cuisine, known for their unique peppery taste and aroma.It is similar in taste to black peppercorns and is ground before use in soups and stews. The mildly bitter but spicy and aromatic leaves are fairly tough and should be finely shredded or chopped before adding to soups.
Waterleaf (Talinum triangulare) is a leafy green vegetable widely used in Nigerian cuisine for its tender texture and mild flavor. It is known for its high water content, which contributes to its name and culinary versatility. Waterleaf leaves are oval-shaped, succulent, and light green in color. They have a delicate texture and are typically used fresh. Waterleaf has a mild, slightly tangy taste with a hint of sweetness, making it suitable for various dishes.