Roselle (ngai-ngai) is a popular vegetable in many parts of Africa. In the Congolese cuisine, the leaves are mostly used in stews or soups or stir fries, whether it’s vegan, vegetarian or with proteins like meat or fish. In short, possibilities are endless. Roselle is packed with antioxidants, particularly anthocyanins. Antioxidants help neutralize free radicals in the body, which can help protect against cell damage and reduce the risk of chronic diseases.