What is Elegede in Nigeria?

What is Elegede?

Elegede, also known as “Squash-Gourd Melon Pumpkin” or “Water Squash,” is a vegetable recognized for its trailing polymorphic herbaceous nature and its annual growth cycle.

Although originally native to Peru, Elegede has spread worldwide. Scientifically, it is referred to as “Cucurbita maxima,” and it belongs to the Cucurbitaceae family.

What is Elegede in Nigeria?

In Nigeria, particularly among the Ondo people, it is called “Legede,” while in other parts of Yoruba land, it is known as “elegede.” Among the Ibo, it is referred to as ” anyu or ugbogho” or “ugboghiri.”

This vegetable, commonly known as pumpkin (scientifically “Cucurbita pepo Linn”), is a member of the Cucurbitaceae family, one of the largest plant families, which includes numerous edible species. “Ugu” (another popular vegetable in Nigeria) also belongs to this family.

The young leaves, shoots, and flowers of the Elegede plant are often used as herbs in cooking.

The flesh of the fruit is typically boiled and either eaten in pieces or added to stews and soups. Additionally, the seeds of the Elegede fruit have medicinal uses.

In Nigeria, freshly powdered seeds of the Elegede vegetable are commonly taken to expel tapeworms.

Elegede: A Unique Vegetable with Rich Cultural and Health Benefits

Before being delivered to urban and suburban markets in Lagos Metropolis, Elegede is typically harvested from farms and around houses, where it is often grown against house walls, with its vines flowering and fruiting on rooftops.

The fruit of the Elegede plant produces large gourds, possibly the largest of all known gourds, with reports indicating that they can weigh up to 100 kilograms!

Culturally, the husk of the Elegede serves multiple purposes, such as being used as containers and domestic utensils.

Artisans often carve the large gourds into single membrane drums, known as tom-toms, which are played during festivals.

The Elegede vegetable is indeed a unique plant with significant cultural importance.

However, that’s not all! My research today revealed that, like many other Nigerian leaves such as Shoko, Ewedu, Tete, Ugu, Uziza, Afang, Bitterleaf, Amanututu, and Efinrin, Legede is packed with numerous health benefits.

Legede supports heart and immune system health, promotes soft and supple skin, fights against cancer, reduces symptoms of rheumatoid arthritis, alleviates PMS, strengthens bones, maintains dental health, and even prevents premature aging.

Wow, just wow!

How to prepare elegede for yam or plantain?

So I set off to make lunch today  —  choosing to cook Elegede (Pumpkin leaves) stew with boiled yam.

Here’s how you can prepare Elegede (Pumpkin leaves) stew with boiled yam:

Ingredients:

For the Stew:

• 2 cups of chopped elegede (pumpkin leaves)
• 1-2 pieces of smoked fish (e.g., mackerel or catfish)
• 2-3 fresh tomatoes (chopped) or 1 can of tomato paste
• 2-3 fresh peppers (scotch bonnet or habanero, chopped)
• 1-2 cloves of garlic (minced)
• 1-2 teaspoons of ground locust beans (optional)
• 1 cup of ground crayfish
• 2-3 tablespoons of palm oil
• 1 onion (chopped)
• Salt and seasoning cubes to taste

For the Boiled Yam:

• 1 medium-sized yam tuber
• Water (enough to cover the yam)
• Salt to taste

Instructions:

1. Prepare the Yam:

• Peel the yam and cut it into medium-sized slices.
• Rinse the yam slices thoroughly and place them in a pot.
• Add water to cover the yam and a pinch of salt.
• Boil the yam on medium heat until it is tender (about 20-25 minutes). Drain and set aside.

2. Prepare the Elegede Stew:

• Heat the palm oil in a pot over medium heat. Once hot, add the chopped onions and sauté until translucent.
• Add the chopped tomatoes and fresh pepper. Fry the mixture for about 5-7 minutes until the tomatoes reduce and the oil starts to separate.
• Add the minced garlic and stir for another 1-2 minutes.
• Add the ground crayfish, locust beans (if using), and seasoning cubes. Stir well to combine.
• Add the smoked fish, breaking it into smaller pieces if needed. Let it cook for about 5 minutes.
• Finally, add the chopped elegede (pumpkin leaves). Stir to combine, and allow the stew to simmer for about 5-7 minutes until the leaves are tender but still vibrant.
• Taste and adjust seasoning if necessary.

3. Serve:

• Finally, serve the elegede stew hot alongside the boiled yam. You can garnish with extra crayfish or a sprinkle of chopped fresh pepper for added flavor.

Enjoy your meal!