Botanically known as Telfairia occidentalis, ugu belongs to the Cucurbitaceae family. It is indigenous to southern Nigeria and is grown mainly for its seeds. Ugu soup is particularly popular with the Igbos. Ugu is also used in making several dishes and in herbal medicines.
Jute (Ewedu, Molokhia, Saluyot) leaves belong to the corchorus specie, a shrub like plant with small dark green, glossy leaves.
It is one of the many vegetables used in making soups.
Ewedu soup is very popular with the Yorubas in Nigeria.
Garri needs no introduction. It is a popular West African food made from cassava tubers. Garri can be eaten without further preparation as a snack, soaked in boiled water and made into a firm dough eaten with soup, soaked in cold water and served with milk, sugar and may be roasted peanuts.
Like it or hate it, Ponmo is a versatile player when it comes to certain local African dishes. Some call it poor man meat, but others just adore its unique qualities. However, it is always advisable to cook it thoroughly before serving. Best kept frozen, do not refreeze after thawing.
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