Long before takeaway packs became the usual way to carry food home, a meal often came wrapped in a leaf. You could buy moi moi tucked neatly inside one, unwrap your eko or open a parcel of rice and find the food still warm. Some leaves even left a distinct aroma on the food, making the experience of eating it a little different.

Different communities had their preferred leaves, and some dishes were so closely associated with particular wrappers that the two were almost inseparable. From the broad leaves used for wrapping cooked meals to those that played a part in preparing traditional delicacies, these were once familiar sights in Nigerian kitchens and food markets.

Here are 7 leaves that played a part in how Nigerians packaged and enjoyed their food.

1. Ewe eran (Thaumatococcus daniellii)

Commonly associated with Yoruba food traditions. If there is one leaf many Nigerians associate with traditional food wrapping, it is ewe eran. Also called moi moi leaf, this broad, flexible leaf is particularly popular for wrapping moi moi, ekuru, eko, ofada rice and other cooked foods.

Anyone who has opened a freshly steamed moi moi wrapped in this leaf knows there is something special about the experience. The leaf holds the bean mixture together during cooking and gives the food a distinctive aroma. It is also used for wrapping amala, eba and pounded yam for serving.

2. Ewe gbodogi (Megaphrynium macrostachyum)

Often mistaken for ewe eran, ewe gbodogi is another traditional food wrapper. The 2 leaves look quite similar and serve many of the same purposes, although they come from different plants.

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They are used for wrapping foods such as moi moi, eko, amala and other local delicacies. In some parts of Nigeria, they are also known as uma leaves. Their broad surfaces make them suitable for holding food, whether it is being cooked, transported or served.

3. Banana leaves

Banana leaves have long been useful beyond the farms and gardens where they grow. Their large surfaces make them convenient for wrapping food, particularly items that need to be steamed or kept together.

They can be used for wrapping moi moi, rice and other cooked foods. In some communities, banana leaves also serve as natural plates for meals. They are flexible when properly prepared and give wrapped food a subtle leafy aroma.

4. Plantain leaves

Closely related to banana leaves, plantain leaves have also served as food wrappers in Nigerian homes and markets.

They are used for wrapping different cooked and prepared foods, including bean and maize-based dishes. Their size makes them practical for carrying food, while their flexibility allows them to be folded around different portions.

For households where plantain grows nearby, the leaves were a readily available alternative to buying packaging materials.

5. Cocoyam leaves

In parts of southeastern and south-southern Nigeria, cocoyam leaves are closely associated with the preparation of ekpang nkukwo, a traditional delicacy popular among the Efik and Ibibio people.

Unlike wrappers that simply hold an already prepared meal, these leaves are part of the cooking process. Grated cocoyam and water yam mixtures are wrapped in pieces of the leaves, arranged in a pot and cooked with ingredients such as periwinkles, fish, palm oil and seasoning.

The result is a hearty meal in which the leaves help hold the food together as it cooks.

6. Teak leaves

Teak leaves may not be the first thing that comes to mind when discussing Nigerian food wrappers, but they are among the leaves documented in studies of traditional food packaging.

Their broad surfaces make them suitable for wrapping certain prepared foods, depending on local availability and cooking practices. They are one example of how communities made use of plants around them long before commercially manufactured food packaging became widespread.

7. Kola leaves

Kola leaves are another less familiar entry on the list. Research on traditional Nigerian food packaging identifies leaves from the kola plant among materials used for wrapping food.

Their use is not as widely recognised today as that of ewe eran or plantain leaves, but they form part of the wider history of using locally available plants to package and carry food.

More than just food packaging

These leaves did more than save people the cost of buying takeaway containers. They were part of how food was prepared, presented, sold and transported. Their use also reflected what was available in different communities, with particular leaves becoming associated with certain dishes and cooking traditions.

Today, plastic containers, nylon bags, aluminium foil and disposable takeaway packs have become common at food stalls and restaurants. They offer convenience, but traditional leaf wrapping has not disappeared completely. You can still find moi moi, eko, amala and other delicacies sold in their familiar leafy parcels.

Cynthia Nwanonyiri