Recipe: Perfect Managu/mnavu/sochot/black nightshade

Recipe: Perfect Managu/mnavu/sochot/black nightshade Delicious, fresh and tasty.

Managu/mnavu/sochot/black nightshade. The African nightshade / black nightshade, commonly referred to Kenya as Managu, is grown as an edible vegetable in Kenya. It is cherished for its nutritious benefits and has been used in traditional African medicine over the ages. As people grow more health-conscious, they are adding Managu and other traditional African vegetables to their diet.

Raising seedlings in the Nursery; The soil in the nursery should be loosened and enriched with decomposed manure.

Best Managu (Night Shade) Vegetable Meal The best way to prepare and cook Delicious Nutritious Managu yet not bitter.

Can be served immediately hot or stored or frozen for future use.

You can have Managu/mnavu/sochot/black nightshade using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Managu/mnavu/sochot/black nightshade

1. Prepare 2 bunches of managu.

2. Prepare of Green onions.

3. You need 2 of tomatoes.

4. It’s 1 tsp of royco mix chicken flavour.

5. You need 4 tbsps of cream.

6. Prepare 1/4 cup of milk.

7. Prepare of Cooking oil.

8. Prepare to taste of Salt.

Our Managu meal is a good accompaniment with chicken and Rice or Ugali. source Managu, also known as African Nightshade, has been gaining popularity and finding its way to the supermarket shelves due to its high economic value to the farmer, its ever-increasing demand resulting from its high nutritional and medicinal value.

There has been a paradigm shift in the eating patterns of most Kenyans, primarily due to the new crop of diseases that are famously known as.

The African Black Nightshade is invading supermarket shelves and is becoming popular in our households.

Commonly known as managu/ mnavu/namaska/ osuga in various languages, the vegetables are grown in several parts of Kenya such as Rift Valley, Kisii, Central Kenya and parts of Western Kenya.

Managu/mnavu/sochot/black nightshade instructions

1. Sort out your managu and wash to remove dirt, then in a large sufuria put the managu and boil for 5 to 10 minutes. Add very little water under low heat.

2. Once it has boiled remove and run very cold water, this is to retain the green colour.

3. Rinse with your palms to remove excess water. I almost wrote this in my vernacular.

4. Now bring all ingredients together.

5. Start by frying the green onions, then add tomatoes while using a spoon to crash the tomatoes.

6. Add in ypur cream and stir while allowing it to boil making sure not to burn the cream.

7. Add royco powder, and the managu while you stir. Add milk and let it boil. Put salt to your liking and remove from fire.

8. Serve. Goes well with brown ugali.

Narrow-leaved African nightshades, also called mnavu in Swahili, is widely distributed throughout the tropics and can be found throughout East Africa.

The African Nightshade plant popularly known as "Managu" has been gaining popularity and finding its way to the supermarket shelves and many urban groceries due to its high economical value to the farmer, its ever increasing demand resulting from its high nutritional and medicinal value.

There has been a paradigm shift in the eating patterns… The African nightshade commonly known as managu (kikuyu), consists of many species which are consumed for their leaves.

It's also sometimes referred to as black nightshade, mnavu (swahili), namasaka (Luhya) or osuga (Luo).

The African nightshade does well in most soils, is easy to manage and gives high yields with long harvesting periods.