Leafy green vegetables are one of the most nutritious foods out there. Adding vegetables to your diet provides tons of vitamins, minerals like Calcium, and dietary fibre. Dietary fibre is essential for increasing bowel movement. The fibre also bulks up your diet and keeps you full for longer.

Many Nigerians are of the opinion that eating healthy is hard and expensive. But that is happily not true. There are many green Nigerian vegetables that should be making a regular appearance in your diet. Here are some Nigerian vegetables that are quite common and should be in nearly every meal you have:

Fluted Pumpkin leaves (Ugu)

Fluted pumpkins leaf is a common Nigerian vegetable. It can be used in making soups, stews and smoothies. Ugu is rich in proteins, Vitamins A and K, iron and lots of fibre.

Lagos Spinach (Shoko)

If you’re a lover of Efo riro, then you are already one up. Shoko is one of those vegetables that can make an appearance in your soups, stews, salads and smoothies. There is no limit to what you can do with this vegetables.shoko-spinach


Evergreen tree leaves (Oha)

The Evergreen tree has edible leaves that the Igbos call Oha leaves. Oha leaves are used in making Ofe Owerri and Oha soup. Oha leaves are packed with nutrients like Calcium, Potassium, Iron, Zinc and Vitamins A, B &C.

African Spinach (aka Green/Efo Tete)

Another vegetable you can add to your meal is the African Spinach. It is similar to Shoko but quite different. You can use this spinach to make yam/plantain pottage, stews and smoothies.

African basil (Scent leaf)

Growing up, scent leaf was often in stews, especially on Sundays. You can add this vegetable to your salad to get an additional kick and flavour.



Afang Leaves (Okazi)

Lovers of Afang and Okazi soup already know what’s up. This is another great vegetable to add to your meals. Rich in iron, vitamins and minerals, you can do no wrong with Afang leaves.

Eggplant leaves (Garden egg leaves)

Most Nigerians are familiar with the food “African Salad” aka Abacha. The leaves found in Abacha are from the garden eggplant. Slightly bitter and eaten fresh, you get all the nutrients and fibre there is.


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