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Dry ugwu refers to the dried leaves of the fluted pumpkin plant (Telfairia occidentalis). Native to West Africa, ugwu leaves are commonly used in Nigerian cuisine. When dried, they serve as a preservation method and can be rehydrated for use in soups and stews. Fresh ugwu leaves are rich in vitamins and minerals, and the dried version retains many of these nutrients.
No, they are different. Ugwu is pumpkin leaf, while bitter leaf has a more bitter taste.
It is called pumpkin leaves.
They may help support blood sugar control but should not replace medical treatment.
