Common name for Telfairia occidentalis, a plant grown for its leaves, eaten as a vegetable, and for its seeds, which are eaten or pressed for oil. Important in West African diets, the leaves are rich in protein and minerals, while the oil-bearing seeds provide dietary fat. The deeply fluted, ribbed fruits yield large oil-rich seeds, traditionally extracted for cooking oil and snacks, while the dark-green leaves — ugu — are a staple vegetable in Nigerian soups. Nutritionally notable for iron, calcium and protein, the crop also carries food-safety considerations around pesticide use and post-harvest handling.