How to Refreshing Eating on a Dime Pumpkin and Managu Vegetables

How to Refreshing Eating on a Dime 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.

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.

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.

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

Ingredients of Pumpkin and Managu Vegetables

1. You need of Pumpkin leaves 2 bunches.

2. You need of Managu.

3. Prepare of Onions.

4. Prepare of Salt.

5. Prepare of Oil.

6. Prepare of Milk.

7. Prepare of Coconut milk 200ml(optional).

8. Prepare of Butter milk.

They also contain significant amounts of phenols and alkaloids, including cocaine, quinine, nicotine, and morphine.

We have them in two options.

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. • pumpkin leaves ( Seveve, malenge leaves ) • Amaranthus (Terere ) • Bacella alba (Nderema) • spider plant ( Saget, saga ), • Black night shade ( Managu, osuga ), • Crotolaria (Mitoo).

Pumpkin and Managu Vegetables instructions

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..

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

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.

A spot check at main farm produce outlets at Afraha Stadium, Ponda Mali, Soko Mjinga and Kaptembwa open air markets established that demand for jute mallow (murenda), vegetable cowpea (kunde), African nightshade (managu), spider plant (saget), pumpkin leaves (Lisebebe) and African kale (kanzira) had superseded that of Sukuma wiki, Spinach and.

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.