Ugu, (Ugwu, Fluted Pumpkin Leaf, Telfairia occidentals), is a climbing plant with large dark green leaves and is probably the most commonly consumed leafy vegetable in Nigeria. It is used in many soups and pottages and is best bought fresh. Pick the leaves off the long stems, wash thoroughly and finely slice or chop as required.

It will keep in the fridge for at least a week as I accidentally found out. Alternatively, wash thoroughly and store in the freezer for several months. 

Saute some onions in vegetable oil and add finely sliced ugu with some salt and freshly ground black pepper for a delicious side dish. 

It is said to be a good ‘blood tonic’. My Uncle Osi liquidises fresh ugu as part of his daily smoothie. 

Substitutes

Kale or collard greens are suitable alternatives.