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This is a popular green leafy vegetable primarily used in West African cuisine, especially in Nigeria. The leaves are nutritious and are used to thicken and flavor soups and stews. They are commonly sold fresh, dried, or frozen (as shown in the image).

• Wash/Thaw: If using fresh leaves, wash them thoroughly. If using frozen leaves, they can often be added directly to the pot without thawing.

• Chop: Chop the leaves into smaller pieces using a knife or by pulsing them in a food processor (optional).

• Cook: Add the chopped leaves near the end of the cooking process of your soup or stew (e.g., Egusi Soup, Edikang Ikong, or pepper soup). They cook down quickly and add a rich, dark green color and earthy flavor.

• Simmer: Allow the soup/stew to simmer for 5–10 minutes after adding the leaves until they are tender.