Ugwu, the fluted pumpkin leaf, is the everyday green of Nigerian cooking. Dried, it keeps far longer than fresh, and it softens back into the pot within minutes while holding on to its mild, wholesome green flavour.
Stir it into egusi, ogbono, edikang ikong or yam porridge near the end of cooking, or use it alongside waterleaf for a fuller vegetable soup. There is no heat in the leaf itself, so it balances a heavily peppered pot. This listing is a 50g pack, priced in RWF.
Order online for delivery across Kigali or collect in Remera from Jollof Bistro.
