Kontomire or Taro Cocoyam leaves are also used to make a green soup eaten in Ghana.

It can be added to soups, stews, and casseroles, making them a versatile vegetable.
They can be cooked and eaten plain similar to other leafy greens, such as spinach and kale.

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.