Bitterleaf is also known as ewuro, ndole and onugbu. They are common in most West African and Central African countries. Widely consumed in Cameroon and Nigeria, they are a key ingredient of ndole stew in Cameroon and Egusi soup in Western Nigeria. The leaves give a distinct sweet bitter flavour to soups.
Dry Ugwu is made from the leaves of fresh pumpkin. It is carefully picked, washed and sun-dried. An essential ingredient in many African soups, it is also said to have medicinal properties.
Okazi dry vegetable is an essential ingredient in many West African soups especially in eastern Nigeria. It is widely used to make okro and bitterleaf soup. |
