There are many kinds of leafy vegetables used in food preparation in Yorubaland including 'Soko' (Spinach) and 'Tete' (Amaranth). Leafy vegetables are used to prepare soups including 'Efo riro' and Efo elegusi'. They are also used in preparing yam pottage, 'Asaro'. The leaves are first detached from the branch, then shreaded with a small kitchen knife. When preparing any of these meals, the leafy vegetables are added last.