Creaming your managu this way will have you loved these leafy greens for life. Disclaimer! If at all you take dairy. For the few of you who don’t know what managu is, it is called the African Nightshade and it grows all over Kenya. They are nutrient dense with calcium, iodine, iron, zinc, protein, Folic acid, Vitamin E, Beta-Carotene and Vitamin C. They are also rich in dietary fiber which enhances digestion, reduces blood sugar and prevents heart diseases.
Managu is best enjoyed just like any other leafy green vegetable as a side with any protein or carb of your choice.
Preparation and cooking:
First begin by removing your managu leaves from their steams. Wash then chop them as you boil your water. Once done, submerge the chopped managu leaves in the boiling water and toss for about 2 minutes. This is called blanching. Remove and run on cold water and drain them ready for cooking. Chop your onions then put them on a cooking pot/sufuria together with the cooking oil and let cook till translucent.
Add in the pureed tomatoes and allow to cook well for about 3-4 minutes.
Add in your blanched and chopped managu at this point. Mix well with the tomatoes.
Finally add in your double cream. Mix then cover to allow the managu to cook for about 5-7 minutes. (You can let the double cream reduce but I don’t mind it especially when having dry fried meat on the side and ugali)
Season with salt and pepper then serve with your preferred carb and protein. Goes really well with ugali & simple fried pork or butternut whole wheat chapati and coconut chicken curry
Ingredients
- 4 bunches of managu, chopped
- About 2 L boiling water
- 2 tbsp cooking oil
- 1 large onion, diced
- 2 large tomatoes, pureed
- 1/2 cup double cream*
- Sea salt & black pepper to taste
Instructions
- First begin by removing your managu leaves from their steams. Wash then chop them as you boil your water.
- Once done, submerge the chopped managu leaves in the boiling water and toss for about 2 minutes. This is called blanching.
- Remove and run on cold water and drain them ready for cooking.
- On a cooking pot/sufuria, put your cooking oil and onions and let cook till translucent.
- Add in the pureed tomatoes and allow to cook well for about 3-4 minutes.
- Add in your blanched and chopped managu at this point. Mix well with the tomatoes.
- Finally add in your double cream. Mix then cover to allow the managu to cook for about 5-7 minutes. (You can let the double cream reduce but I don’t mind it especially when having dry fried meat on the side and ugali).
- Season with salt and pepper then serve with your preferred carb and protein. Goes really well with ugali & simple fried pork or butternut whole wheat chapati and coconut chicken curry
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I know you’re going to love this Easy Creamed Managu. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
