Health & Nutrition

Ugu Seed: Simple Facts, Uses, Benefits, Four Recipes You Should Know

In the previous article we looked at the Ugu leaf.

Now in this article we’ll be looking at the Ugu seed,

Ugu seed called Mkpuru Ugu and the pod called Ogbo Ugu in igbo,

At the start of the growing process of the Ugu plant,

The seed is nowhere in the picture aside the one used for planting like so many other plants.

The Ugu plant first produces leaves,

harvested after about a month; the leaves keep growing and expanding,

Although Ugu plant grown for seeds the leaves are not being harvested.

After about five months, a little pod appears and keeps increasing

which takes about four months to get to maturity,

Inside the pod lies the Ugu seed,

the pod known as the fruit of the ugu plant, which is not edible except the seed found inside it.

They are usually produced from matured Ugu plants,

How to Grow Ugu For Its seed

So if you want to grow the Ugu plants for the seeds you will need to grow the plant much longer, although Ugu is an annual crop.

Determine the Ugu plants to be set aside to grow for seed,

The plant grown for seed, the leaves are not being harvested,

They are left alone to grow, that way the plant begins to flower,

Fertilization takes place and boom! The pod appears,

At the sight of the pod, ensure not to cut or tamper with the stem carrying the pod.

The pod houses the seeds they could be as much as 30-100 seeds depending on the size of the pod.

The fruit is not edible but the seed it carries is edible

Nutritional Facts

100g Ugu seed

Protein – 36.88%

Moisture – 2.58%

Fat – 31.56%

Ash – 3.45%

Fiber – 2.80%

CHO – 22.73%

Dry matter – 97.42%

Energy kcal – 520.68

Mineral Composition

Per 100g Ugu seed

Sodium – 3.8 mg

Potassium – 342 mg

Calcium – 12 mg

Magnesium – 6.5 mg

Iron – 1.5 mg

Zinc – 0.14mg

Description of the Ugu Seed and Fruit (Pod)

The ugu pod has an oval-shape with ridges like Okra and Star fruit,

Its composed of a green outer cover which is 5mm thick

and its white on the inside with a thickness of about 10mm a good similarity is that of a watermelon,

inside it an orange coloured pulp and black round seeds imbedded inside the pulp.

The fruits can weigh between 45 – 60kg.

The seed is a round with a hard black shell

formed by two halves, when broken into two halves it contains a white irregular shape or round endocarp that’s edible when cooked.

Large seeds have a diameter that can be up to 5 cm

boiled or roasted seeds tastes like almond,

Uses of Ugu Seed

If you can recap some of the uses of the Ugu leaf which are cooking soup, making juice, to mention a few

the seed is very different in the way its used.

For food

The seed boiled or roasted and taken as snacks

The seed can be further processed to make:

Ogiri (fermented slurry),

Used in making flour that serves as thickener for soup and sauce

The flour is also used in baking products

because of its high oil content it is also used in making oil.

Seed oil serves as cooking oil and used in the production of margarine

The oil used in making paint and vanishes

the young seed and fruit pulp used to make marmalade.


How to boil Ugu seed


  • 1 cup Ugu seed
  • 4 cups Water


  • Wash the seed
  • In a pot put in the ugu seed and water
  • Place on a stove
  • Allow to cook for 20 minutes ( by this time the seed should be soft, use a folk to piece in to the seed if it enters its cooked)
  • Turn of the stove, move pot out of the stove
  • Drain the water, allow to cool
  • Remove the outer black cover from the seed
  • Serve


The process is like boiling only that this time you do not use water.


  • 1 cup of ugu seed


  • Wash the seeds
  • Place the seeds in a grill
  • Allow to roast for about 15 mins

Making ogiri from Ugu seed


  • 1 cup Ugu seed
  • 4 cups Water
  • Banana leaf


  • Boil the seed: Follow steps for boiling above
  • Take the cooked seed ensure the outer black cover removed and wrap in banana leaves
  • Allow to ferment for three to four days.
  • Mash and add salt for preservative
  • Tie it with a leave or nylon

Making thickener


  • 1 cup Ugu seed
  • 4 cups Water


  • Parboil the seed: Follow steps for boiling but cook for 10 mins
  • Open the seed up (remove the outer black cover)
  • Cut into pieces
  • Sun-dry for two to three days, you can also use a dehydrator
  • After drying
  • Place in a blender and grind.

Health Benefits

  • The seed is nutritious as the seeds are rich in fatty acid
  • Seed contain more blood glucose lowering action than the leaves
  • making good snack for diabetic.
  • Helps with cancer prevention: The seed has anti-cancer properties
  • The seed contains up to 30% protein

Note: the matured seed are not consumed because they have a high

content of anti-nutrient, seeds best for eating are the not so

matured seed, but you need matured seeds for planting.

Rate this post
Ify Omeire

Recent Posts

How To Make Potato Flour And Other Recipes

What is Potato Flour? Potato flour or potato powder, is a fine powder made from…

2 days ago

Cocoyam: Simple Facts, Uses and Benefits To Know

Cocoyam also known as taro is a root vegetable cultivated for their corms as food.…

3 days ago

Achicha Ede: Simple Facts, Learn How To Process And Exciting Recipes

Achicha ede best described in English as cocoyam flakes is common among the Igbos in…

3 days ago

19 Quick And Easy Watermelon Juice And Smoothie Recipe

Watermelon is a fruit with high water content and offers lots of nutrients that’s good…

5 days ago

Planting Turmeric: See How To Plant Turmeric In 5 Steps

Planting turmeric is one of the things I do without stress, It does not need…

6 days ago

How To Make Cocoyam Flour At Home And More

Cocoyam flour is used as a thickener in soups replacing the conventional method of preparing…

3 weeks ago