Dried Leaves & Herbs
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The leaves are the soup. Bitterleaf (onugbu) brings the clean, bracing edge that defines onugbu soup; ugu, or fluted pumpkin leaf, gives egusi its body; waterleaf softens and thickens; utazi and uziza carry a sharper, more peppery note used with a lighter hand.
Dried leaves rehydrate in minutes and keep for months, which makes cooking these dishes possible far from where the leaves grow. Rinse well, soak briefly, and add according to the soup you are building.