This is the Fluted pumpkin leaf (Ugwu or Ugu) vegetable.
Popular referred to as the pumpkin leaf which hopefully we can begin to
correct. While on my research for the ugwu/ugu leaf, I originally searched for
''pumpkin leaf'', this initial search resulted in pumpkin leaf which of course
is not ugwu/ugu as it is known.
Above ''pumpkin leaf''
Above ''pumpkin''
My research lead me to a closer look at the family of this
plant (cucurbitaceae) which at it, I
found the fluted pumpkin. Yes! I searched for the leaf, …oh what a relief! That
is the Ugwu/ugu I know. It has been long misinformed and traders, consumers, as
well as farmers have refered to ugwu/ugu as pumpkin leaf. So lets correct this.
There is a difference between the fluted pumpkin and the pumpkin. The ugwu/ugu
leaf is from the Fluted pumpkin plant
not the ‘’pumpkin’’ as shown above.(such
a pedant:)
The fluted pumpkin ugwu/ugu
is known as Telfairia
occidentalis, a native to West Africa but occurs mostly in its cultivated form
in various parts of southern Nigeria. It is widely cultivated for its palatable
and nutritious leaves which are used mainly as vegetable. The almighty
edikangkong vegetable soup is bestowed with ugwu/ugu leaf. My Calabar friends I
hail!
Fluted pumpkin fruit and leaf ''ugwu/ugu''
The seeds are said to be nutritious and rich in an oil which
may be used for cooking and soap manufacture.
The goodies are endless
From research the
moisture content and composition of these leaves show large variations as a
function of cultivar, plant age, ecological conditions and cultural practices.
The composition of the leaves is comparable to that of other dark green leaf
vegetables.
The leaf composition per 100 g edible portion is: water 86.4
g, energy 147 kJ (47 kcal), protein 2.9 g, fat 1.8 g, carbohydrate 7.0 g, fibre
1.7 g. The high content of mineral nutrients, especially of vitamin C make the leaves potentially useful
as food supplements.
The mineral content
of the seed is reported to be high. The seeds are high in essential amino acids
(except lysine) and can be compared with soya bean meal with 95% biological
value. The fruit pulp has a protein content of about 1.0%.
The main constituents of the seed oil are oleic acid (37%),
stearic and palmitic acid (both 21%), linoleic acid (15%). Variation between
samples, however, is large.
Plant it
The conventional method of propagation is by seed, sown
directly at a rate of 30,000–70,000 seeds spaced at 0.3–1 m × 0.3–1 m. Densely
spaced stands are best for leaf production, while the wider spacing is best for
fruit production when staked. Depending on the soil type, rainfall and cropping
pattern, fluted pumpkin can be planted on the flat, or on ridges or mounds.
Vegetable indulgence!
If you want a guaranteed ‘’nod-off’’ family/friends
gathering prepare this vegetable soup alongside Pounded yam
