Nigeria is home to a diverse range of vegetables, many of which are staple ingredients in traditional Nigerian cuisine. Here are some different varieties of Nigerian vegetables:

1. *Ugu (Pumpkin leaves)*: A popular leafy green vegetable used in soups and stews.
2. *Efo (Spinach)*: A staple leafy green vegetable used in soups, stews, and as a side dish.
3. *Efo Riro (African Spinach)*: A type of spinach with a slightly bitter taste, often used in soups and stews.
4. *Okra (Lady's fingers)*: A green pod vegetable used in soups, stews, and as a side dish.
5. *Bitter Leaf (Vernonia amygdalina)*: A leafy green vegetable with a bitter taste, often used in soups and stews.
6. *Soko (African Spinach)*: A type of spinach with a slightly sweet taste, often used in soups and stews.
7. *Tete (Amaranthus)*: A leafy green vegetable with a slightly bitter taste, often used in soups and stews.
8. *Yakuwa (Roselle leaves)*: A leafy green vegetable with a slightly sour taste, often used in soups and stews.
9. *Ewedu (Jute leaves)*: A leafy green vegetable with a slightly bitter taste, often used in soups and stews.
10. *Obe Ata (Tomato leaves)*: The leaves of the tomato plant, often used in soups and stews.

These vegetables are not only delicious but also packed with nutrients and offer numerous health benefits.
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