MANAGU IN COCONUT MILK

I love traditional Kenyan vegetables. Not only are they healthy but delicious too! “Utasahau nyama” (you will even forget meat) that is how good these traditional vegetables are. I cooked mrenda thats locally a preserve of people living in the western parts of Kenya. Its a vegetable that has texture like Okra or Lady fingers that get that sticky slimy feel when cooked. Most people do not like mrenda because of that stickiness but I love it especially when you add milk and eat after several days. Managu has become one of my favourite traditional vegetables because once you cook, you can eat for several days without getting bored. Have you cooked managu before? What is your favourite way to eat managu?  Loved this recipe yet? watch how I made the managu

INGREDIENTS

4 Bunch Managu
2 Bunch Sagett
2 Bunch Terere
2 Bunch Saka
Pich Salt
2 Cups Coconut Milk
3 Tablespoons Vegetable Oil
1 Onion
2 Tomatoes

METHOD

Pluck the stalks from the vegetables. Clean thoroughly at least six times over running water

Chop the vegetables into large strips, if you chop small sizes they will shrink too much

Add the traditional vegetables in a large sufuria and half fill with water

Let vegetables cook on medium high heat

Keep stirring occassionaly as the vegetables cook. Cook 45 minutes or until veggies turn brown. Drain off all water

Add chopped onions in pan with oil

Start frying the onions

Fry until onions soften and become golden

Add chopped tomatoes

Add sprinkle of salt

Fry tomatoes until they turn paste like

Add 2 royco chili cubes

Add the boiled vegetables

Stir to mix in the traditional vegetables

Allow the managu to fry in the tomatoes for several minutes

Pour in 2 cups of coconut milk

You can add coconut cream, plain cream, milk or even leave as is

The coconut milk gives the veggies a delicious creamy flavour so do not skip it

Cover and allow the managu to cook for several minutes

Cook the managu until the coconut milk has almost dissolved

Once cooked you can serve with Ugali. To make it even more delicious, it needs to ferment. Let the veggies stay overnight, add more milk and cook. Leave overnight. Repeat up to even a week, you will not want to eat any other vegetables


MANAGU IN COCONUT MILK


Recipe by Mulunga Alukwe


Prep time: 15 Minutes
Cook time: 40 Minutes
Total time: 55 Minutes
Yield: 3 Servings
Ingredients

  • 4 Bunch
    Managu
  • 4 Bunch
    Sagget
  • 2 Bunch
    Terere
  • 2 Bunch
    Saka
  • Pinch
    Salt
  • 2 Cups
    Coconut Milk
  • 3 Tablespoons
    Vegetable Oil
  • 1 Onion
  • 2 Tomatoes

Cooking Directions

  1. Pluck the stalks from the vegetables. Clean thoroughly at least six times over running water. Chop the vegetables into large strips, if you chop small sizes they will shrink too much
  2. Add the traditional vegetables in a large sufuria and half fill with water. Let vegetables cook on medium high heat
  3. Keep stirring occassionaly as the vegetables cook. Cook 45 minutes or until veggies turn brown. Drain off all water
  4. Add chopped onions in pan with oil. Start frying the onions. Fry until onions soften and become golden. Add chopped tomatoes. Add sprinkle of salt. Fry tomatoes until they turn paste like
  5. Add 2 royco chili cubes. Add the boiled vegetables. Stir to mix in the traditional vegetables. Allow the managu to fry in the tomatoes for several minutes
  6. Pour in 2 cups of coconut milk. You can add coconut cream, plain cream, milk or even leave as is. The coconut milk gives the veggies a delicious creamy flavour so do not skip it
  7. Cover and allow the managu to cook for several minutes. Cook the managu until the coconut milk has almost dissolved. Once cooked you can serve with Ugali. To make it even more delicious, it needs to ferment.
  8. Let the veggies stay overnight, add more milk and cook. Leave overnight. Repeat up to even a week, you will not want to eat any other vegetables

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