Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, fried cowpeas leaves (fried kunde). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cowpeas leaves are an excellent source of vitamins as well as antioxidant serving multiple health Leaves have high content of fiber. The leaves are useful to treat diabetic, cardiovascular and Culinary uses. Boil the leaves or fry it and serve it with porridge. Sundry the boiled leaves to use later.
Fried cowpeas leaves (Fried Kunde) is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Fried cowpeas leaves (Fried Kunde) is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook fried cowpeas leaves (fried kunde) using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fried cowpeas leaves (Fried Kunde):
- Take 1 bunch cowpeas leaves
- Prepare 1/4 tsp baking powder
- Make ready 1 onion
- Make ready 2 tomatoes
- Take 10 ml oil
Add the cooked cowpea leaves and water to fried mixture and stir until it begins to simmer. Kunde spinach is best eaten with ugali (Kenyan name. How to prepare delicious Kunde (Cowpeas Leaves). A simple and easy way to prepare this very traditional sweet treat.
Steps to make Fried cowpeas leaves (Fried Kunde):
- Wash and cut the kunde leaves into medium sizes
- Then put 10 ml of oil into a cooking pan
- Add the diced onions and fry till brown then add 2 chopped tomatoes and continue frying for 5 minutes
- Then put the chopped kunde leaves into the pan and add 1 tbsp of banking powder (NaCo3) to soften or you if the texture of the kunde is soft do not add the baking powder.
- Stir and turn then cover and mix for 10 minutes
- Serve hot with Ugali.
How to prepare delicious Kunde (Cowpeas Leaves). A simple and easy way to prepare this very traditional sweet treat. The cowpea is an annual herbaceous legume from the genus Vigna. Due to its tolerance for sandy soil and low rainfall, it is an important crop in the semiarid regions across Africa and Asia. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop.
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