Five Waterleaf Recipes You Should Try This Month

With a list of healthy, herbal, nutritious varieties of leaves to choose from—ugu, utazi, tete, bitter leaves, and some more—it’s easy to forget how versatile some leaves are. For instance, you don’t often wake up craving waterleaf soup, the way you might yearn for efo elemi meje or banging afang soup.

However, if you come in possession of a basket of water leaves, or you are blessed with a compound that sprouts water leaves year-round, then it’s time to get creative with your recipes. In this article, we’ll share five ways you can spice up your soups, stews, and meals with water leaves.

Water leaves have range. When combined with Okazi leaves for Afang soup, or with Atama leaves for Atama soup, their mild, tangy taste and soft texture ease them into the mixture, ensuring they blend into the overall taste of the soup, not outshining other vegetables but maintaining a perfect background harmony.

Water leaves are also a powerhouse of nutrients, packing many benefits into the body as we consume them. Let’s take a look at a few.

Nutritional Benefits of Water Leaves

water leaves, when broken down by enzymes in the digestive system, do these three things:

Support Digestive Health

Waterleaf is an excellent source of dietary fiber, which keeps the digestive system healthy. The fiber content helps bulk up stool and promotes smoother bowel movements, thereby reducing the chances of constipation or grunting while using the restroom. It also supports the growth of healthy gut bacteria, which aids in overall nutrient absorption and gut health. By improving digestion, waterleaf can also help prevent bloating and other common gastrointestinal issues.

Boosts Immune Function

Waterleaf is rich in both vitamin A and vitamin C, two powerful antioxidants that contribute to the body’s immune defense. Vitamin C enhances the activity of white blood cells that fight off infections, while also helping the body heal wounds more effectively. Vitamin A, on the other hand, maintains the integrity of skin and mucosal barriers (like the lining of the nose and lungs), which serve as the body’s first defense against pathogens. These nutrients also help neutralize harmful free radicals in the body, lowering the risk of chronic inflammation and diseases.

Promotes Heart Health

Why does this matter? Excessive sodium in the body can spike elevated blood pressure levels, affecting heartbeat regulation and other complications like stroke. water leaves counteract the effects of excess sodium in the body. They also contain small amounts of omega-3 fatty acids, which can reduce inflammation and improve cholesterol balance.

Now that you know you should include water leaves in your diet, here are five waterleaf recipes to sample over the next few weeks

Five Waterleaf Recipes to Try

The list begins with the most essential of all waterleaf recipes

Waterleaf Vegetable Soup (Efo Gbure)

To fully enjoy the unique flavor of this recipe, use water leaves as the only leafy green.

Ingredients

• 4 cups freshly picked waterleaf (washed and finely chopped)
• 1 medium onion (chopped)
• Palm oil
• 2 cups assorted meat (beef, shaki, pomo – pre-cooked)
• ½ cup stockfish (optional)
• Smoked fish (washed/deboned)
• Seasoning cubes and salt
• Crayfish (2 tablespoons, ground)
• 2 tablespoons ground pepper (adjust to taste)

To cook:

• Heat palm oil in a pot for about a minute, then add chopped onions and allow to sauté until fragrant.
• Add your pre-cooked meat, smoked fish, and stockfish. Stir well and pour in a small amount of the meat stock or water. Let it simmer for 3–5 minutes.
• Add seasoning cubes, salt, ground crayfish, and pepper. Stir and allow it to cook for another 2–3 minutes so the spices infuse the stock.
• Now add the chopped waterleaf. Stir thoroughly. You’ll notice the water leaves release some water. This is normal.
• Cook uncovered on medium heat for 5–7 minutes, stirring occasionally to reduce excess water and keep the vegetables vibrant, not overcooked.
• Taste and adjust seasoning. Once the soup thickens slightly and the oil rises to the top, turn off the heat.

There you have it, water leaf vegetable soup ready for pairing with your favorite swallow. 

Waterleaf Sauce

You know waterleaf soup, but do you know you can also make sauce from water leaves? While waterleaf soup is often runny and can include other vegetables, waterleaf sauce is drier, simpler, and lighter. Here’s how to serve a nutrient-dense version.

Ingredients

• 3 cups fresh waterleaf (washed, chopped, and lightly squeezed to reduce excess water)
• 1 medium onion (sliced or chopped)
• 2 medium tomatoes (chopped or blended)
• 2 scotch bonnet peppers (ata rodo – blended or chopped)
• 1–2 tablespoons ground crayfish
• 1 cup diced cooked beef, shredded chicken, or smoked fish
• 2 eggs (for protein boost)
• Palm oil or vegetable oil
• Seasoning cubes and salt

To cook

• Heat the oil in a pan over medium heat. Add onions and sauté for 1-2 minutes, until translucent.
• Add the blended/chopped tomatoes and pepper. Stir well and let it fry until most of the liquid evaporates, and the oil begins to float. This should take about 10 minutes.
• Add your cooked protein (meat or fish), seasoning cube, crayfish, and salt. Stir and simmer for 3–5 minutes to allow flavors to combine.
• Now stir in the chopped waterleaf. The leaves will release some water, but cook uncovered and stir continuously to reduce excess moisture. Cook for 5–7 minutes until soft but not soggy.
• If using eggs, break them directly into the sauce at this point. Stir and let them scramble gently into the mixture.
• Taste and adjust salt or seasoning. Once the sauce thickens and looks rich and glossy, remove from heat.

Pair this rich waterleaf sauce with rice, spaghetti, or yam for a well-flavored lunch or dinner.

Afang Soup

Some people can give anything for Afang soup. That loyalty is understandable. This soup connects across multiple layers—texture, richness of ingredients, blend of umami, spice and sweet flavors, and of course, nutritional content.

Here’s how to make Afang soup like an expert, using a waterleaf base.

Ingredients

• Okazi leaves (or afang leaves)
• Water leaves
• Palm oil
• Red and yellow bell peppers (chopped)
• Goat meat
• ½ cup periwinkles
• Ponmo (cut into bits)
• Dry fish
• Crayfish
• Snail (optional)
• Seasoning cubes and salt.

To cook

• Rinse and chop the water leaves. Set aside.
• Pound or blend the okazi leaves with very little water until soft.
• Season goat meat and ponmo with salt, seasoning cubes, and a bit of chopped pepper. Cook until tender.
• Add snails (if using), then dry fish and periwinkles. Let it simmer together.
• Once the proteins are well cooked and a rich stock has formed, add the chopped water leaves.
• Stir and allow the water leaves to release their moisture. Cook for about 5–7 minutes.
• Add the palm oil and crayfish.
• Toss in the rest of the chopped peppers and adjust seasoning.
• Add the softened okazi leaves, mix thoroughly, and let the soup simmer for another 5–10 minutes.
• Stir occasionally until the soup thickens and flavors come together.

Want a visual guide to complement this recipe? Watch this video tutorial.

Atama Soup

Want to work your way into the heart of the South-South people? Hack this banging Atama soup recipe to keep them wanting more of your meals.

Ingredients

• Palm fruit extract (from fresh palm fruits or canned banga paste)
• Atama leaves
• Water leaves
• Assorted meats (beef, goat meat, cow skin)
• Stockfish, pre-soaked and cleaned
• Dried fish, pre-soaked and deboned
• 1 cup periwinkles (optional)
• ½ cup of ground crayfish
• Scotch bonnet peppers (blended or chopped)
• 1 medium onion (chopped)
• Seasoning cubes and salt

To cook

• Prepare the palm fruit extract. If using fresh palm fruits, boil until soft (about 15 minutes), pound to separate the pulp, add warm water, and strain to extract the juice. If using canned paste, dilute with some warm water.
• Next, wash the Atama leaves and pound lightly in a mortar. Rinse and squeeze the pounded leaves to reduce bitterness.
• Separately, wash and chop the waterleaves.
• Cook the goat meat by seasoning with chopped onions, salt, and seasoning cubes. Once tender, add the stockfish and cook for about 10 more minutes.
• Pour the palm fruit extract into the pot containing the cooked meats and fish.
• Add ground crayfish and blended peppers. Stir well and allow to simmer for 10–15 minutes to meld the flavors.
• Add the cleaned periwinkles to the soup. Then introduce the chopped waterleaves first, and let them cook for about 3–5 minutes before adding the prepared Atama leaves.
• Stir thoroughly and cook for another 5–10 minutes until both leaves are tender and the soup thickens to your liking.
• Taste the soup and adjust the seasoning as needed.

Your Atama soup is now ready to be served.

Waterleaf Rice

Thinking native rice? Waterleaf rice is another way to experience the versatility of water leaves. Waterleaf rice is made with a mix of parboiled rice, freshly chopped water leaves, onions, tomatoes, peppers (scotch bonnet or bell peppers), seasoning cubes, salt, crayfish, palm oil, and any protein of choice such as smoked fish, dry fish, or beef. Some versions also include scent leaves or a touch of curry to deepen the aroma.

What makes waterleaf rice stand out is how the leaves release natural moisture as they cook, creating a soft, flavorful base that coats the rice — no need for extra water. It’s a one-pot meal that feels like a cross between jollof and vegetable rice, but earthier and more nourishing.

Where to Buy Fresh Waterleaves in Nigeria

PricePally. When you buy water leaves from PricePally, you’re guaranteed 100% freshness and quality. Our sourcing, packaging, and delivery process ensures we only serve you fresh leafy vegetables directly from our farmers.

Want a succulent portion of waterleaves to develop some of these recipes? Shop from PricePally today. Simply login into your dashboard, select your desired quantity of waterleaves, starting at N530 naira, add some spices, proteins, and complementary leaves, and check out. Voila. Your order will be right on its way to your front door.