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What Can I Use Instead of Ugu, Bitter Leaf or Uziza When Cooking Nigerian Soups Abroad?

Tokunbo CentralTokunbo CentralOPOct 24, 2026 at 11:13 AM8 views1 reply

You want to cook egusi, ofe nsala or efo riro but the African store is far away or sold out. Which supermarket ingredients work as substitutes and still taste close to home?

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Tokunbo Central
Tokunbo CentralOP·5 days agoBest answer

Tokunbo Central’s answer: these swaps come up again and again from home cooks abroad. Fresh is best, but frozen and dried versions of the real leaves are worth keeping in the freezer.

  • Ugu (fluted pumpkin leaves): baby spinach, kale or a spinach and kale mix. Add towards the end so it does not go mushy.
  • Bitter leaf: dried bitter leaf from African stores is closest. In a pinch, a little rocket (arugula) or dandelion greens gives some bitterness.
  • Waterleaf: spinach or purslane for that soft texture.
  • Uziza leaves: there is no perfect swap; a small amount of black pepper and a few basil leaves gets you near the aroma.
  • Scent leaf: Thai basil, or regular basil with a pinch of mint.
  • Ehuru and uda: a pinch of nutmeg works for ehuru; uda is best bought dried, as it keeps for a long time.
  • Crayfish: dried shrimp powder from Asian stores is a close match.
  • Palm oil: look for “red palm oil”. Many people avoid replacing it, since it defines the taste of soups like banga and ofe owerri.

Your turn: which substitute surprised you by working well, and which one should nobody ever try?

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