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How To Cook Traditional “Kienyeji” Vegetables

Do you shy away from traditional “kienyeji” vegetables because of the time it takes to prepare them , cook them or they are bitter?  Believe me they are worth every minute spent in the kitchen.

For great tasting kienyenji (traditional) vegetables the trick is whipping cream. My choice of vegetables here are cowpea leaves ‘kunde‘, slender leaf ‘Marejea‘, amaranth ‘terere‘, spider plant ‘sageti‘, black night shade ‘managu‘ and Bacella alba ‘nderema‘. How to cook traditional “kienyeji” vegetables:



Cook in a covered saucepan then afterwards add the whipping 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.

To freeze the vegetables steam a little once you have cleaned and mixed them and pre-pack in serving portions before freezing.

What better life choice can you make than eating food that not only gives you sustenance that your body needs, but also heals and repairs your immune system? 

It is finger licking good!

Read more 5 Leafy Gems| Foods That Heal

About Liz Mugo-Akuku

Liz Mugo-Akuku is the founder and publisher behind as well as a wife and mama to a very active boy. Lover of folklore, and just a girl on a journey to radiant health. I do this by eating REAL food, finding love in myself, and concocting homemade remedies. Want to join me? You know you want to!

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