If you are intimidated by cooking traditional Kenyan vegetables,worry no more I have an answer for you.
Most people shy away from these vegetables becuase of the time it takes to prepare them and cook them,but trust me they are worth every minute spent in the kitchen.
So far I have been unable to locate any English equivalents to mrenda,managu and lot of others.I simply refer to them as bitter herbs.
Other traditonal vegetables that were used by Kenyan communities include pumpkin leaves or cow pea leaves (kunde).All can be prepared in the same way.
They key is to boil them as it helps take away the bitterness and I never add “magadi” to mine as it is a leading cause of osteoporosis(weak bones) in women because it causes leaching of calcium from the bones.Resulting in a bone structure which instead of being dense looks like a sieve.
Oesteoporosis is especially common after menopause.So women reading this keep off “magadi” or caustic soda.
For great tasting kienyenji(traditional) vegetables the key is lots of tomatoes and fresh cream.If you do not live on a farm not to worry many supermarkets now stock cream and in place of that you can add sour cream.
The key is to fry the onions till soft,then add some tomatoes(i add lots of them),and salt them ,let cook till soft then add your pre boiled vegetables.
Cook in a covered saucepan then afterwards add the sour cream,fresh cream and mix the vegetables so they get covered in the cream.Do not let the cream boil just let it heat through then serve with ugali.
It is finger licking good!