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Recipes: How to cook the best kunde

The Standard By Wambui Kuria
Photo: Courtesy

Do you cook your kunde this way?

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Serves: 4

In Kenya, we call them traditional vegetables (mboga ya kiyenyeji). They are very nutritious. If not cooked well, it may taste bitter.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ready In: 50 minutes

Ingredients:

? 4 bunches kunde (cow pea leaves)

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? 1 large onion

? 4 tablespoons vegetable oil

? White pepper, to taste

? Salt, to taste

? 250ml whole milk / cooking cream

Directions:

Remove the leaves from their stock, wash then boil until tender. Once tender, drain the water and set aside (this can be done earlier, stored in the fridge to save on time).

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Over medium heat, fry the onion until golden brown (not burnt), add the kunde, stir and let cook for about five mins to allow the onion and oil to infuse with the kunde.

Add the milk, salt and white pepper, lower the fire and let simmer for about 10/15mins.

Serve with ugali.

Note: The same method can be used for a variety of traditional vegetables. You can also mix traditional vegetables while boiling, for instance, kunde, managu, terere and saget and cook the same way.

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