Despite the ongoing supplementation and food fortification programmes, micronutrient deficiencies, especially iron and vitamin A, are highly prevalent among women and children in Sub-Saharan Africa (SSA). Therefore, dietary diversity, including the inclusion of leafy vegetables, remains the promising sustainable solution to overcome undernutrition in SSA. To some extent, African green leafy vegetables (AGLVs), also called indigenous vegetables, can overcome undernutrition because they are rich in vitamins, minerals and health-promoting phytochemicals. However, the consumption of AGLVs is affected by seasonality and high post-harvest loss due to limited knowledge and facilities for processing and preserving surplus vegetables. Therefore, a survey was conducted to document possibilities and constraints in utilising AGLVs in SSA, including Tanzania. As a result, traditional vegetable preservation techniques and the nutritive value of the fresh and processed vegetable species were documented. Furthermore, sauces were developed from the leaves of African nightshade (SolanumAmericanum) and cowpea leaves (Vignaunguiculata), and the processing parameters for extending the shelf life of sauces were determined. The sauces consisted of 21% of African leafy vegetables, with varied ratios of tomato (6% and 12%), carrot (0%, 6%, and 12%), and baobab fruit powder (BFP) (0% and 6%). Moreover, peanut paste and seasonings were added in the same proportions, and the sauces were cooked at 87±3˚C for either 20, 25 or 30 minutes. The cooked sauces were filled into screw-top glasses, stored at 22±1°C and analysed for physicochemical and microbiological changes at the University of Goettingen, Germany. After that, the sauce formulations were tested by a trained panel of 13 people using the quantitative descriptive analysis (QDA) method to rate the intensities of each identified sensory descriptor in Morogoro, Tanzania. Based on the shelf life and the panel opinion, four formulations were tested for consumer acceptance using a 9-point hedonic scale in Municipality and Kilosa districts in Morogoro. The findings show that the sauces with BFP had high nutritional and functional qualities. Generally, cooking the sauces for 20 or 25 minutes retained the most quality and nutritional parameters. The formulations with pH ≥ 4.7; cooked for either 20 or 25 minutes had a shelf life between 8 to 12 weeks, whereas formulations with pH ≥ 4.7 cooked for 30 minutes had a shelf life of 28 weeks. Nevertheless, the formulations with pH ≤ 4.0 had a shelf life beyond 28 weeks, regardless of cooking time. On the other hand, the vegetable type did not significantly affect the QDA scores except for the mouthfeel score. On the other hand, formulations significantly affected the sauces' QDA scores, but cooking time affected only colour and consistency scores. Generally, the sauces with BFP were highly acceptable in terms of colour, smell, consistency, mouthfeel, sourness, and overall acceptability. Accordingly, a cooking time of 25 minutes is recommended for the sauces with pH ≤ 4.0 or 30 minutes for the sauces with pH ≥ 4.0 to achieve high nutrient retention and extended shelf life. Therefore, it is possible to produce nutritious sauces from surplus African leafy vegetables with extended shelf life and are highly acceptable in Tanzania.