African pantry guide · Yado Market Blog
African Leafy Greens: Ugu, Uziza, Bitter Leaf & More
From egusi to ofe onugbu, leafy greens are the heart of West African soups. Here's a guide to the most popular African greens: what they taste like, what they're called, and which dishes they belong in.
Quick answer: Leafy greens are the edible leaves of plants, eaten cooked or raw. West African cooking uses a wide range of them, including ugu (fluted pumpkin leaves), bitter leaf, uziza, waterleaf, scent leaf, efo (amaranth) and okazi. Each has its own flavor, from mild and nutty to peppery or bitter, and many are sold dried in the U.S. for convenience.
The greens guide
8 Popular African Leafy Greens
Names vary by region and language. Here are the most common names you'll see in African grocery stores.
Egusi · Edikang ikong
Ugu (fluted pumpkin leaf)
Also spelled ugwu. Mild, slightly nutty and tender. Nigeria's most popular soup green, great in egusi and vegetable soups.
Ofe onugbu · Egusi
Bitter leaf (onugbu, ewuro)
As the name says, it's bitter. The leaves are washed and squeezed to tame the bitterness before going into soup.
Pepper soup · Ofe owerri
Uziza (leaf & seed)
From the West African pepper plant. Leaves and seeds add a warm, peppery kick. A little goes a long way.
Edikang ikong
Waterleaf (gbure)
Soft, juicy leaves that release water as they cook. Paired with ugu in the famous Calabar soup edikang ikong.
Pepper soup · Stews
Scent leaf (efinrin, nchanwu)
A type of African basil with a strong, clove-like aroma. Added at the end of pepper soups and stews.
Efo riro
Efo tete (amaranth)
A mild, spinach-like green. It's the star of the Yoruba stew efo riro. Spinach is a common substitute.
Afang · Okazi soup
Okazi / afang (eru)
Firm, chewy leaves usually sold dried and shredded. Earthy and hearty. Known as eru in Cameroon.
Palava sauce · Plasas
Kontomire & cassava leaves
Cocoyam leaves (kontomire) star in Ghana's palava sauce; cassava leaves are loved in Liberia and Sierra Leone.
In the kitchen
Cooking With Fresh & Dried Greens
- Dried greens: rinse, then soak in warm water for 10–15 minutes to soften before adding to soup.
- Bitter leaf: wash and squeeze the leaves in several changes of water until the bitterness mellows to your taste.
- Fresh ugu and waterleaf: wash well, slice thinly and add in the last few minutes of cooking so they stay green.
- Uziza and scent leaf: add at the very end. Their aroma fades with long cooking.
- Can't find a green? Spinach or kale can stand in for ugu and efo in a pinch.
Leafy greens are naturally rich in fiber, vitamins and minerals, one more reason West African soups are so nourishing.
