How to Cooking Perfect Managu (solanum psedocapsicum leaves)

How to Cooking Perfect Managu (solanum psedocapsicum leaves) Delicious, fresh and tasty.

Managu (solanum psedocapsicum leaves). Managu (solanum psedocapsicum leaves) Managu is a traditional African vegetable that is rich in iron. African nightshades are several species of plants in the section Solanum of the genus Solanum, that are commonly consumed as leafy vegetables and herbs. African nightshades are grown in both high and lowland areas in West and East Africa, particularly in Nigeria and Cameroon.

The different varieties of Managu grow well in different regions.

Managu leaves are eaten as a cooked vegetable, often mixed with other vegetables and the fresh fruit is also consumed.

Some Solanum varieties are preferred for their bitter taste while others are considered 'sweet', particularly after being boiled and the water discarded.

You can cook Managu (solanum psedocapsicum leaves) using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Managu (solanum psedocapsicum leaves)

1. It’s 1 bunch of managu.

2. Prepare 1 glass of water.

3. Prepare 1 of medium onion.

4. Prepare 1 glass of fresh milk or cream.

5. It’s 2 tbsp of cooking oil.

6. It’s of Salt.

Managu(leaves of solanum psedocapsicum) is known as Osuga by the Luo community.

It is a common traditional vegetable that can be found in most grocery stores or vegetable stalls here in Kenya.

It can be bitter in taste, though there are ways you can go around the bitterness.

To reduce the bitterness, you could allow the cooked.

Managu (solanum psedocapsicum leaves) instructions

1. Cut the leaves from the stem and wash with running water.

2. Place the leaves in a sufuria or saucepan and add water..

3. Boil until the water evaporates..

4. Chop the onions finely.

5. Fry the onions till golden brown..

6. Add managu to the Fried onions and simmer for 15 minutes..

7. Serve hot. Can be Accompanied with ugali..

Managu (leaves of solanum psedocapsicum) is known as Osuga by the Luo community.

It is a common traditional vegetable that can be found in most grocery stores or vegetable stalls in Kenya.

It can be bitter in taste, and so to reduce the bitterness, allow the cooked vegetable to rest for a few days before serving or add.

Availability: Solanum pseudocapsicum are usually sold in late autumn or early winter, at time when the berries have started to change their colour - from green through yellow and orange to orange-red.

Recommended varieties: Solanum pseudocapsicum Variegatum is a variegated form which has leaves splashed with creamy yellow or edged with creamy.