African nightshade greens (Solanum scabrum, Solanum nigrum and their close relatives, the "black nightshade complex") are the tender cooked leaves and soft shoot tips of a bushy Solanum grown across East and West Africa as one of the continent's most important traditional leafy vegetables. Known as managu in Kenya, ndunda in Tanzania, osuga or ormboga among Luo and Luhya cooks, efo odu in Nigeria and mnavu in Swahili, the leaves cook down soft and dark with a distinctive gentle bitterness — less fierce than bitterleaf, more mineral and savoury than spinach — and are simmered on their own or with other greens, often with milk, groundnut paste or fermented milk to round the edge. Despite feeding millions and being one of the highest-value indigenous vegetables in African markets, it is almost unknown outside the continent and its diaspora.