Make tasty fried managu and fish recipe

Common in Kenya and East Africa, nightshade is often referred to as Managu.

It is also known as Amaranth, spider plant, Jews mallow or Cowpeas leaves.

Its taste is somewhat bitter but adding milk during the cooking process sweetens and improves its taste.

It was once perceived as a 'poor man's food'. In the tradition of rural areas, where it grew wild, it was given out as a gift by relatives and friends to family members returning to the cities.

Highly nutritious, Managu is packed with vitamin A, B E and C which boosts immunity and improve iron absorption in the body.

It is also known to improve digestion, reduce blood sugar and prevent heart disease.

Ingredients

• 4 bunches of Managu
• 1 1/2 cups of water
• ½ teaspoon salt
• 1 red onion, sliced
• 1 ripe tomato (optional)
• 1/4 cup mala (optional)
• 1/4 cup milk
• Vegetable oil

Preparation

Step 1

Clean and remove all the leaves from the stem.

Step 2

Drain the Managu then using a sufuria,  boil water with salt and add the Managu.

Allow to steam for 10 minutes.

Step 3

Remove them from the hot water and cool them in cold water

Squeezing out excess water from the Managu with your hands.

Step 4

In a separate sufuria, heat the vegetable oil and fry the onions until it turns translucent then add tomatoes.

Step 5

Add in milk and mala and allow to thicken, now add Managu and mix evenly and fully coated and allow excess liquid to evaporate and everything is combined.

Serve hot with Ugali, Fish or pilau