Okra is heat-tolerant and thrives in warm, tropical climates. Heirloom varieties like Clemson Spineless can perform well.

Varieties like Black Beauty and Ping Tung Long are resilient in hot, humid conditions and are popular in West African cuisine.

Heirloom varieties like Beauregard and Okinawan Purple are well-suited to tropical climates and provide nutrient-dense, starchy roots.

Heirloom varieties like Habanero, Cayenne, and Bell Peppers grow well in warm climates and are versatile in African cooking.

Known for drought resistance, cowpeas (Vigna unguiculata) are a staple in many African diets and adapt well to tropical climates.

This type of eggplant, traditionally grown in West Africa, thrives in hot and humid conditions.

While often used for its flowers in tea, the leaves are also edible. Roselle grows well in tropical climates and provides a vitamin-C-rich crop.

This gourd is suitable for tropical regions and can be used as a vegetable when young, as well as a natural sponge when mature.

While not technically an heirloom vegetable, cassava is an essential, drought-resistant root crop that grows well in tropical climates.

Sweet potato leaves have a slight bitterness when raw, but when cooked the leaves take on a mild, delicately sweet flavor with a taste similar to spinach. 

Crain crain belongs to the okra family. It has a slimy consistency. It is prepared as stew with blended onions, scotch peppers, ogiri (fermented sesame seed paste) okra, meat, fish, palm-oil and a tad bit of bicarbonate soda to help thicken the stew and make it extra slimy. As well as foofoo, crain crain can be eaten with rice.

African cabbage is of economic importance as it is among the herbs that are used as indigenous vegetables in rural areas of southern Africa. Analyses have shown that it is rich in minerals, vitamins and amino acids.