Ogaoga Water Leaves 500g

Description

Ogaoga Water Leaves are the essential leafy green at the heart of edikang ikong — Cross River State’s celebrated Calabar soup made with water leaf, ugu (fluted pumpkin leaves), assorted meat, dried fish, crayfish, and palm oil. With their high moisture content and mild, slightly mucilaginous texture, water leaves wilt quickly into soups, adding body, nutrition, and a fresh, verdant depth. They are also widely used in efo riro and Nigerian vegetable soups across the Yoruba tradition.

Buy water leaves online in the UK from Surulere Foods — we deliver authentic Nigerian and West African vegetables and fresh produce to addresses across the UK with fast, tracked nationwide delivery.

How to prepare

• Rinse the water leaves thoroughly under cold running water before use.
• Chop roughly and add to your soup or stew in the final 5–10 minutes of cooking — they wilt quickly and do not need long cooking times.
• Combine with ugu leaves, assorted meat, and crayfish for classic edikang ikong.

Storage

• Store in the fridge crisper drawer and use within 2–3 days of delivery for best freshness. Can be blanched and frozen for longer keeping.

Frequently asked

Can I substitute water leaves in edikang ikong?

Water leaves are traditional in edikang ikong — spinach can be used as a substitute but the texture and flavour will differ from the authentic dish.

Are they suitable for efo riro?

Water leaves are used in some efo riro recipes alongside or instead of spinach. Add in the final stages of cooking to preserve their texture.