What is Nigerian famous vegetable? Exploring Ugwu and Other Culinary Staples

January 11, 2026 •

3 min read

Over 200 million Nigerians rely on a diverse range of indigenous vegetables for their soups and stews, with one leaf, fluted pumpkin, often considered a national treasure due to its wide usage and nutritional value. But is it the most famous? What is Nigerian famous vegetable, and what others are just as vital to its culinary heritage?

Quick Summary

Nigeria's culinary landscape is defined by nutrient-dense leafy greens. Fluted pumpkin leaves (Ugwu) are exceptionally famous, but Bitterleaf (Ewuro), Jute Leaves (Ewedu), and Lagos Spinach (Efo Shoko) are equally popular staples.

Key Points

Ugwu (Fluted Pumpkin Leaves): This indigenous vegetable, particularly popular in southeastern Nigeria, is a nutritional powerhouse rich in iron, vitamins, and minerals.
Bitterleaf (Onugbu / Ewuro): A key ingredient in soups like Ofe Onugbu, it is celebrated for its unique flavour after its natural bitterness has been washed away.
Ewedu (Jute Leaves): Famous in Western Nigeria, this leafy green is known for its slimy texture when cooked and is used to prepare the classic Ewedu soup.
Efo Shoko (Lagos Spinach): A type of Celosia, this hearty leaf is the main vegetable used in the popular Yoruba vegetable stew, Efo Riro.
Nutritional Powerhouses: Most Nigerian leafy greens provide significant health benefits, including a wide array of vitamins, minerals, and antioxidants essential for overall well-being.
Regional Staples: The most famous vegetable often depends on the specific Nigerian region, with different leaves holding particular cultural and culinary significance across the country's diverse ethnic groups.

The Case for Fluted Pumpkin Leaves (Ugwu)

Often cited as one of Nigeria's most famous vegetables, Ugwu refers to the leaves of the fluted pumpkin plant (Telfairia occidentalis), a tropical vine native to West Africa. Its popularity is particularly prominent in southeastern Nigeria, where it is used extensively in local dishes and boasts significant market demand. The fame of Ugwu stems from a combination of its culinary versatility and impressive nutritional profile.

From a health perspective, Ugwu is a nutritional powerhouse. The leaves are naturally loaded with essential nutrients like vitamins A, C, and K, as well as minerals such as iron, calcium, potassium, and magnesium. Its high iron content makes it a traditional blood tonic, especially beneficial for combating anemia. The leaves are also packed with dietary fiber, which aids digestion and promotes overall well-being.

In the kitchen, Ugwu's slightly earthy and robust flavour makes it a perfect addition to a wide range of soups and stews. It is a key ingredient in popular recipes such as Edikaikong, Ofe Ugwu, and other vegetable-based soups, adding both flavour and nutritional heft.

The Popularity of Bitterleaf (Ewuro / Onugbu)

Another strong contender for Nigeria's most famous vegetable is Bitterleaf (Vernonia amygdalina), known as Ewuro in Yoruba and Onugbu in Igbo. This leafy green is used in a variety of traditional dishes, most notably Ofe Onugbu (Bitterleaf Soup), a cherished dish among the Igbo people of Eastern Nigeria.

Despite its name, a well-prepared Bitterleaf soup should not taste bitter. The leaves are thoroughly washed and squeezed multiple times to remove their intense bitterness before cooking, leaving a mellow, earthy flavour. Beyond its use in soups, Bitterleaf is valued for its potential health benefits, including aiding digestion, promoting liver health, and providing antioxidants.

Jute Leaves (Ewedu): A Yoruba Staple

For the Yoruba people of Western Nigeria, Jute leaves (Corchorus olitorius) are one of the most famous vegetables. Known as Ewedu, these leaves are used to prepare the classic Ewedu Soup, which is distinguished by its unique, slimy (or mucilaginous) texture.

Ewedu is rich in nutrients and fibre, and is particularly high in vitamins A, C, and E. While its texture can be a surprise to those unfamiliar with it, the soup is flavourful and a cornerstone of Yoruba cuisine.

Lagos Spinach (Efo Shoko): The Star of Efo Riro

Another celebrated vegetable, especially in Western Nigeria, is Lagos Spinach (Celosia argentea), known as Efo Shoko or Shokoyokoto in Yoruba. It is the star ingredient of Efo Riro, a rich and flavourful vegetable stew that is popular across the country and often made with assorted meats, fish, and seasonings. Lagos Spinach is a member of the amaranth family and is prized for its hearty texture and ability to absorb the deep flavours of the accompanying ingredients.

Other Key Nigerian Vegetables

Other important Nigerian vegetables include Waterleaf, used in soups and stews, and Scent Leaf, which adds aroma to dishes like Pepper Soup. African Spinach is also a common ingredient in many Nigerian vegetable dishes.

Comparison of Famous Nigerian Leafy Greens

A comparison of these famous Nigerian leafy greens can be found on {Link: Facebook https://www.facebook.com/groups/742263974022408/posts/748193756762763/}.

Dishes That Showcase Famous Nigerian Vegetables

Notable dishes showcasing these vegetables include Edikaikong Soup, Efo Riro, Ofe Onugbu (Bitterleaf Soup), and Ewedu Soup.

Conclusion

While many people ask "What is Nigerian famous vegetable?", the answer is not a single entity but a group of prominent, indigenous vegetables. Fluted Pumpkin Leaves (Ugwu) can be considered a prime candidate due to its widespread fame and nutritional density, but it shares the spotlight with other regional favourites. The culinary diversity of Nigeria means that Bitterleaf, Jute Leaves, and Lagos Spinach are all equally famous and celebrated in their respective regions and beyond. The common thread is that each of these greens plays a crucial role in nourishing the Nigerian population, contributing both distinctive flavours and significant health benefits to the nation's diverse and vibrant cuisine. For an in-depth look at some of these vegetables, you can visit a resourceful food blog such as {Link: 9jafoodie https://9jafoodie.com/nigerian-leafy-vegetables/}.

Frequently Asked Questions

Yes, Ugwu is the Igbo name for fluted pumpkin leaves (Telfairia occidentalis). They are highly nutritious and widely used in Nigerian cuisine, particularly in soups and stews.

Efo Riro is a Nigerian vegetable stew typically made with Lagos Spinach (Efo Shoko) or other leafy greens, combined with a rich sauce of peppers, assorted meats, and crayfish.

While the leaves of the Bitterleaf plant are naturally very bitter, they are thoroughly washed and squeezed multiple times before cooking. This process removes the bitterness, leaving behind a mellow and savoury flavour.

The characteristic slimy texture of Ewedu soup comes from the Jute leaves (Corchorus olitorius) used to prepare it. This texture is prized in Yoruba cuisine, and the soup is often served with swallows like Amala.

Yes, indigenous Nigerian vegetables like Ugwu, Bitterleaf, and Ewedu are highly nutritious. They are rich in essential vitamins, minerals (like iron), and antioxidants, contributing significantly to a healthy diet.

Authentic Nigerian ingredients, including fresh and dried vegetables like Ugwu, Bitterleaf, and Ewedu, can often be found at specialized African markets or through online stores that ship international food products.

Scent Leaf (Ocimum gratissimum), known as Efinrin or Nchanwu, is an aromatic herb used to add a unique, pungent flavour to certain Nigerian dishes, especially soups like Pepper Soup.

Ugwu (fluted pumpkin leaves) is particularly known for its high iron content. It is often used as a traditional blood tonic and is highly beneficial for individuals at risk of anemia.