How to Prepare Delicious Pumpkin and Managu Vegetables

How to Prepare Delicious Pumpkin and Managu Vegetables Delicious, fresh and tasty.

Pumpkin and Managu Vegetables. Rice&beans stew served with managu& mchicha#weeklyjikonichalleng. I love my beans stew thick and my rice not soggy. Managu and mchicha preserved and cooked with cream and milk for.

Arrowroot Leaves ''I rotationally grow cowpeas, African nightshade (managu), Spider plant (saga) and pumpkin for its leaves in my four pieces of land an acre each and supply to Kisumu, Eldoret and Nairobi'' Unlike other contemporary vegetables like kale, cabbage, tomatoes and onions which require a lot of resources and expertise to produce, she.

Through her effort, the jute mallow (mrenda), vegetable cowpea (kunde), African nightshade (managu), spider plant (saget), pumpkin leaves (malenge) and African kale (kanzira) are no longer.

We have them in two options.

You can cook Pumpkin and Managu Vegetables using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Pumpkin and Managu Vegetables

1. You need of Pumpkin leaves 2 bunches.

2. You need 2 bunches of Managu.

3. You need of Onions.

4. It’s of Salt.

5. Prepare of Oil.

6. You need 300 ml of Milk.

7. You need of Coconut milk 200ml(optional).

8. You need 300 ml of Butter milk.

Either straight from the farm (as-is), or pre-made (ready to cook).

We pre-make for you (kudondoa) so that for those with busy lifestyles, you can make a quick meal upon delivery.

Mitto (crotalaria), Saget/saga (spider plant), Seveve/Malenge (pumpkin leaves), Terere (amaranthus), Nderema (bacella alba), Managu/Osuga (black night shade), and today's recipe which includes Kunde (cow pea leaves) and Mrenda (jute).

These are some of the indigenous leafy vegetables available in Nairobi.

Pumpkin and Managu Vegetables step by step

1. Select your pumpkin and managu leaves.For the pumpkin leaves,I remove the thread like strings from the stalk.From the tip of the stalk,start pulling down and the thread will come out.I do this because it removes the chewyness from the vegetable,which kids dont like.👇.

2. Cut them into small pieces.

3. Clean the two very well,to remove all the sand,soil..

4. I steam mine for at least 3-5 minutes..

5. Cut your onions,put in a sufuria and add oil.Brown your onions and add salt at this point.

6. Then add your vegetables,dont add the steamed down water.You can use it to prepare your vegetable stock.Keep stirring at interval until you reach this stage👇.Taste for salt.

7. Add your butter milk and stir.

8. At this stage your vegetables is ready to be served,but as for me I take it to the next level.The next day I add milk in the vegetable and heat it again..

9. This is how it looks like in the 2nd day..

10. 2nd day.You can still take it further after the 2nd day.If you still have left over vegetables you can still add coconut milk and keep for the 3rd day.Add coconut milk and store in the fridge..

11. Serve as you wish..

See recipes for Stewed Matumbo with Managu, Wet fry matumbo and managu too.

Amaranth (Terere/Lidodo) This vegetable is rich in proteins, with low cholesterol which helps in easing pain, reduce inflammation, chronic conditions like diabetes, heart diseases, and stroke. • pumpkin leaves ( Seveve, malenge leaves ) • Amaranthus (Terere ) • Bacella alba (Nderema) • spider plant ( Saget, saga ), • Black night shade ( Managu, osuga ), • Crotolaria (Mitoo).

About half of those who consumed these vegetables also reported that the vegetables were bought and not adequate.

Production of traditional African vegetables is mainly on a subsistence basis.

These vegetables are often intercropped and rarely occupy a significant proportion of the farm.