By Titilayo Kupoliyi
The “act” of using leaves for wrapping food in Nigeria is a cultural tradition that has been practiced for centuries till date.
However, its prevalence is diminishing in urban areas due to the convenience of modern packaging materials and a lack of skill transfer to younger generations.
The particular leaf used for wrapping Moin-moin and other delicacies such as Amala, Pounded yam, Ekuru, Rice, is botanically known as Thaumatology daniellii.
It is called Uma leaf in Igbo language, Ewe Eran among the Yorubas and Katamfe/Katempfe in other African communities.
Research shows that the leaf is medicinal and rich in antioxidant.
The plant grows three to four meters in height, and has large, papery leaves up to 46 centimeters long. In its native range, the plant has a number of uses besides flavouring.


The sturdy leaf petioles are used as tools and building materials, the leaves are used to wrap food, and the leaves and seeds have a number of herbal uses.
These leaves are good for wrapping food items for cooking such as moinmoin (bean pudding), Ogi (corn starch), Eko (steamed corn starch), Ofada rice, pounded yam, cocoyam pudding among others.
It takes skill to put the bean paste into the carefully folded leaves, and ensure that when the wrap is placed in a pot to steam, it doesn’t leak.
The phytochemical analysis shows that the leaves are rich in flavonoid, alkaloids, saponin, tannin anthraquinones, and steroid.
The fact that these leaves contain a sweet protein called thaumatin, explains why foods steamed in them taste better.

From research, moin moin cooked with leaf tastes better than one made with foil, milk tin, nylon, aluminum cups and other wrapping materials.
Aside the flavour, it also extends the shelf life of food.
For instance cornmeal pudding popular called Eko among the Yorubas and Agidi by the Igbos can remain fresh inside leave wrapper for as long as seven days, but when wrapped in nylon, it hardly takes four days before the colour changes.
While report shows that food packed in disposable cup, Styrofoam packs, nylon bags, plastic straws were toxic to human health.
Using nylon (cellophane) bags to cook moin- moin is considered unsafe because the heat from cooking can cause toxic chemicals, such as dioxins and phthalates, to leach into the food. These chemicals can pose significant health risks.
Health experts and food safety agencies have raised serious concerns about this practice due to the potential for hazardous substances to migrate into the meal.
Potential health effects associated with consuming food cooked in nylons or certain plastics include:
Cancer Risk: Dioxins, which may be produced when some nylons or cellophane bags are heated, are a group of highly toxic compounds linked to cancer.
Hormonal Interference: The leached chemicals can act as endocrine disruptors, interfering with the body’s hormones.
Reproductive and Developmental Problems: Exposure to these toxins is associated with potential issues in reproductive and developmental systems.
Immune System Damage: These persistent environmental pollutants (POPs) can also cause damage to the immune system.
Bacterial Contamination: Studies have also shown that moin-moin packaged in nylon bags is more likely to be contaminated with various microorganisms (e.g. Staphylococcus, Bacillus cereus) when compared to other materials, often due to poor hygiene during handling.
Styrofoam and nylon bags for packing foods are not only harmful to human health, the packs also contributes to environmental pollution.
Benefits of wrapping food with moin-moin leaves include:
Cultural Heritage: The use of leaves is an age-long tradition, deeply embedded in local food culture and identity.
Sustainability: It is considered an environmentally friendly and biodegradable alternative to modern single-use plastics and Styrofoam, which have recently faced government bans in some Nigerian states like Lagos.
Though, food wrapped in leaves are healthy, proper handling must be put into consideration.
You must ensure that the leaves are thoroughly washed with clean water to get rid of dirt and germs before they are used.
So, in the festive period, you might want to give cooking moin-moin with leaves a big shot.
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