Description

Ugwu, or fluted pumpkin leaf, is one of the most widely used vegetables in Nigerian cooking — tender, nutrient-rich, and packed with vitamins. This dehydrated version locks in flavor and nutrition while extending shelf life.

Ugwu is a staple in Egusi Soup, Edikang Ikong, and Afang Soup, and can also be sautéed simply with onions and pepper as a light side dish.

Rehydrate by soaking briefly in warm water before adding to your pot, or add dry directly into simmering soups.

Recipe tip: Add during the last 5–10 minutes of cooking to keep its color and nutrients intact.