Shining Lights Farm LLCMinnesota Grown
Fresh African produce
The tender young leaves of the pumpkin vine — a nutritional powerhouse known as "ugwu" in Nigeria and used in some of the most celebrated soups in West African cuisine.
Pumpkin leaves — called "ugwu" in Igbo — are the fresh, tender leaves harvested from the pumpkin vine. They are dark green, slightly rough in texture, and packed with iron, calcium, protein, and vitamins A and C. These are not the same as the large, tough leaves found on decorative pumpkins — farm-harvested ugwu leaves are young, soft, and ready for cooking.
The primary leaf used in Edikaikong soup alongside waterleaf, palm oil, crayfish, and assorted meat. Also used in egusi soup, ofe akwu, and mixed vegetable stews. Shred finely and sauté with onions, stockfish, and seasoning for a simple, nutritious vegetable side that pairs with any grain or starchy staple.
Ugwu is one of the most iconic leafy vegetables in Nigerian cuisine. It is the leaf that defines Edikaikong — widely considered the queen of Nigerian soups — and appears regularly on the table at celebrations and everyday family meals from Lagos to Minnesota. Fresh ugwu from a local farm is a find that resonates deeply with the Nigerian and broader West African community.
Pumpkin leaves are harvested continuously through the growing season as the vine produces new growth — typically from June through September. They are best used fresh within a few days of harvest. Contact the farm for weekly availability updates during the season.
Product availability may vary by season, harvest timing, and current demand.
Contact Us for Availability