In Nigeria, the green Tatashe are prized for use in ‘Designer’ stew or Ayamashe or Ofada Sauce. This is a green stew made from a range of green peppers – scotch bonnets, habaneros, tatashe, pettie belle or bell peppers cooked down with onions, fermented seeds and other seasoning. The meats – a variety of beef, offal and sometimes dried fish lend the name designer stew to this aromatic dish.

Cocoyam leaves also known as Kontomire are packed with essential vitamins and minerals, including vitamin A, vitamin C, iron, calcium, and potassium, which support overall health and well-being.

Cocoyam leaves, can be cooked by boiling, steaming, or sauteing.

It is one of African’s famous food.
It could be prepared as Stew and eat with rice, eba, semolina, kenke, and a host of other compliments.

Ewedu, also called jute. It is packed with nutrients and has immense health benefits for the body. The name “ewedu” originates from the Yoruba tribe in Nigeria where the vegetable features as a common ingredient for soups. The Hausa people call it rama. Ewedu leaves are used to prepare ewedu soup. It can also be used to prepare some delicacies such as yam,stew, soup.

Dry Ugwu (Ugu Pumpkin Leaves) 450g