I'm so into schooling you guys on some of our Traditional Kenyan Foods that are a constant feature on our dinner tables. Indigenous Leafy Vegetables are one such traditional meals that have been consumed over the centuries in Kenyan Homes. I have always known these vegetables by their Traditional names but today I had to do some research to find out their Botanical or English names if you will. Before we begin on today's recipe here are names of other indigenous Vegetables that we normally consume. 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. We normally add Sodium Bicarbonate (we call it magadi) during boiling to tenderise the vegetables and retain their bright green color. I used a natural tenderizer (msherekha-local luhya name) that I will later on show you how it is obtained. Each tribe has the name they use to call the Magadi (sodium bicarbonate)Today's recipe is Mrenda (jute), but I will try to make all the above traditional indigenous leafy vegetables as time goes by. Any of the indigenous Leafy Vegetables can be mixed with each other or you can cook each on its own This Mrenda (jute) goes really great with Ugali. So lets begin. Follow me on Youtube, Twitter, Facebook, Instagram and Pinterest
