Vegetable farming in Nigeria is one of the silent ways of making money in agriculture. In a country made up of over 100 million people of different tribes and ethnicities, whose major common denominator is the use of vegetables in preparing their food, vegetable farming in Nigeria is indeed very profitable. However, this fact is hidden from Nigerian farmers.
Basically, vegetable which is an edible plant or part of a plant that is used in cooking or eaten as a side dish or main course, is an important part of a healthy diet as they are low in calories, high in fiber, vitamins, and minerals, and contain phytonutrients that can have beneficial effects on health. In Nigeria, vegetable is used as a main dish or as an ingredient in soups, stews, salads, casseroles, and many other dishes, like Egusi, Afang, Ogbono, Edikang Ikong, and many other Nigerian delicacies.
Vegetables come in many different colors, shapes, and sizes, and each has its own unique flavor and nutritional profile. Eating a variety of vegetables is important for getting a range of nutrients and health benefits. Examples of commonly eaten vegetables in Nigeria include broccoli, spinach, carrots, tomatoes, peppers, onions, and potatoes. Vegetables can be eaten raw, cooked, or preserved in various ways, such as pickling or canning. They can also be used
List of Nigerian Vegetables, include;
- Wild Lettuce:
English Name: Bitter leaf
Local Name: Ewuro (Yoruba)
Botanically: Vernonia amygdalina
Family: Compositae
The bitter leaf is a very important vegetable for most Nigerians, it can be purchased in many markets throughout the year and it’s planted commonly in home gardens. Wherever it grows, it flourishes. There are several species; some large, leafy and deep green leaves, while some have comparatively smaller leaves. As the name implies, the leaves are very bitter; the bitterness is usually removed by washing or boiling the leaves.
- English Name: Bitter leaf
Local Name: Ewuro (Yoruba)
Botanically: Vernonia amygdalina
Family: Compositae
Bitter leaf is a very important vegetable for most Nigerians, it can be purchased in many markets throughout the year and it’s planted commonly in home gardens. Wherever it grows, it flourishes. There are several species; some large, leafy and deep green leaves, while some have comparatively smaller leaves. As the name implies, the leaves are very bitter, the bitterness is usually removed by washing or boiling the leaves.
- African Spinach:
English Name: African Spinach, Callaloo
Local Name: Efo Tete (Yoruba)
Botanically: Amaranthus hybridus
Family: Amaranthaceae
Efo Tete (African Spinach), is a perennial herb. As expected, it is in great abundance during the rainy season. The stem and leaves are edible. The plant grows in three main colors (Pink, deep red and green). The green colored variety is a consumed assortment in Nigeria.
- English Name: Lagos Spinach
Local Name: Shokoyokoto (Yoruba)
Botanically: Celosia argentea
Family: Amaranthaceae
The “Lagos Spinach” is a very popular vegetable in Lagos Metropolitan area markets. It is commonly sold during the rainy season. A perennial herb, the flavor profile is slightly bitter and the leaves are slightly diuretic. While being cooked, its slight bitterness is counteracted by the addition of ground melon and condiments. The Yorubas call it “sokoyokoto”, to emphasize the esteem in which the vegetable-plant is held ‘Sokoyokoto” means “make husband fat”.
- English Name: WaterLeaf
Local Name: Gbure (Yoruba)
Botanically: “Talinum Triangulare
Family: Portulacaeae
As the name implies, the waterleaf vegetable is extremely abundant during the rainy season. Ironically, the waterleaf plant is scientifically classified as a weed. The plant is very easily propagated by cuttings and by seeds; it has a quick growing and short life cycle. The vegetable is eaten cooked, in salads and in soups. It is reported by experts to be rich in mineral salts and amino acids as well as having anti-scorbutic properties.
6. Eggplant leaves:
English Name: African Egg Plant leaf
Local Name: Efo Igbo (Yoruba)
Botanically: Solanum macrocarpon
Family: Solanaceae
The ‘African EggPlant’ is one of the most glamorous vegetables in some parts of the country. The vegetable does not come to the market in comparatively large quantities like the others; it is cherished amongst the Yoruba people. The plant is usually cultivated for its leaves, which are a bit bitter; the fruits are eaten occasionally but are mainly preserved for purposes of propagation.
- English Name: Malabar Spinach
Local Name: Amunututu (Yoruba)
Botanically: Basella alba
Family: Basellaceae
This vegetable is an Afro-Asian plant. Locally, it is known as “amunututu” which literally means “a cool appetiser to the stomach” and also ‘Toromoganna”, which means ‘a wall climber”.
The leaves are succulent with high water content. It is both an annual and/or short-lived perennial. The flavour profile is mild and the texture is mucilaginous (similar to aloe vera). This vegetable is high in calcium and iron and to be a good source of vitamins A, B and C; Rich in protein and a good source of soluble fiber.
- African blue basil (scent leaf):
English Name: African Basil
Local Name: Efirin (Yoruba), Nahianwu (Igbo), Daidoya (Hausa)
Botanically: Ocimum gratissimum
Family: Labiatae
“Efirin” (scent leaf) is an important vegetable sold across the country because of its manifold medicinal usages, it’s also commonly grown around houses as a mosquito repellant.For the longest time, I assumed African blue basil and African Basil were the same, they are not. The most notable difference being that the leaves of African blue basil start out purple when young, only growing green as the given leaf grows to its full size, and even then retaining purple veins. It is believed that African basil has analgesic, which is why it’s an essential part of meals prepared for women postnatal.
9.English Name: Yoruban bologi
Local Name: Ebolo (Yoruba)
Botanically: Crassocephalum rubens,
Family: Comopositae
“Ebolo” is an uncommon vegetable, it is sold only after the arrival of the new yam, deep into the rainy season. The whole young plant and the semi succulent leaves are mucilaginous and are a potherb eaten in soups and sauces. The leaves are slightly laxative.
- Afang Leaves:
Local Name: Afang (Ibibio), Okazi (Igbo)
Botanically: Gnetum africanum, Family Gnetaceae
This vegetable is very popular among the ethnic peoples of southern and southeastern Nigeria. The Efik and Ibibio peoples call it ‘afang’ while the Igbo’s call it “okazi”. The plant is not cultivated; the leaves are collected as forest products. Afang is a significant source of protein, carbohydrates, essential amino acids (non-essential amino acids and mineral constituents i.e. macro and micro-elements.
Do you have any other Nigerian vegetables to add to the list?
Please leave a comment below.
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