I know its a vegetable but I can't seem to identify it. Please help .

Añara. That is the Igbo name. It might have other names in other Ignoa dialects. But that is what it is called in most of Imo state communities.

You are saying its garden egg leaves?

kaorama:
Añara. That is the Igbo name. It might have other names in other Ignoa dialects. But that is what it is called in most of Imo state communities.

nwarosa:
You are saying its garden egg leaves?

Okay oo. Thought I got it

Lol, I was just clarifying, trying to be certain what you meant.

kaorama:

Okay oo. Thought I got it

nwarosa:
Lol, I was just clarifying, trying to be certain what you meant.

It is generally called inine.

kaorama:


It is generally called inine.

Thanks

Yoruba call it AMUNU TUTU

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The original spinach is not in Nigeria, but Añara and green vegetables are the similar ones

Original Indian Spinach is called Ngbolodi in Igbo and it's climb walls or anything tall while growing.

mafaben:
Original Indian Spinach is called Ngbolodi in Igbo and it's climb walls or anything tall while growing.

That’s water leaf

Spinach is called nchanwu in Igbo.

ccffwx:
Spinach is called nchanwu in Igbo.

is that not scent leaf for ofe akwu

nwarosa:
I know its a vegetable but I can't seem to identify it. Please help .

The igbo name is Mgborodi

It is called Inine or Akwukwo Nri

ccffwx:
Spinach is called nchanwu in Igbo.

No. That’s tropical scent leaves (Ocimum gratissimum |clove/wild/African basil). All I know for spinach is that the Indian form is the one most affiliated with Igboland specifically and some people like using all or some of them (alongside curry leaves) in stews, although nchuanwu specifically is more associated with ofe akwu and sometimes plantain porridge than anything. Nchuanwu plant actually has anti-bacterial/food-preservative qualities (like salt) so it could probably keep stew fresh long-term but it’s the opposite for spinach and curry leaves, so you should only add them close to the time of eating the stew and only for people who like leaves in their stew. Some do, some don’t and some feel both ways depending on their mood and how much body they want to give to the stew itself that particular day.