Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cowpeas leaves (kunde). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
In Kenya, cowpeas leaves are known as kunde. Cowpeas leaves are an excellent source of vitamins as well as antioxidant serving multiple health benefits. Ingredients Cowpea leaves / kunde Traditional tenderizer Oil Salt One medium onion Garlic Tomatoes Royco cubes Milk. Nutritional Value: Cowpeas (kunde) leaves are a good source iron, calcium, phosphorus, zinc, potassium and vitamin C.
Cowpeas leaves (kunde) is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Cowpeas leaves (kunde) is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook cowpeas leaves (kunde) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cowpeas leaves (kunde):
- Take 500 g boiled cowpeas leaves
- Make ready 2 big ripe tomatoes
- Get 1 big bulb onion
- Get 3/4 cup coconut milk
- Get Ginger paste (optional)
- Make ready To taste salt
Cowpea (Vigna unguiculata) - Flower, pods and leaves. Cowpeas are basically annual crops grown for their leaves and seed. The growth habit is climbing, spreading or erect and they belong to the. Because cowpeas are members of the legume family of plants, they can benefit from an Common Bean Mosaic Virus: This virus causes mottled yellowish foliage with leaves that curl downwards.
Instructions to make Cowpeas leaves (kunde):
- Fry onions until golden brown then add diced tomatoes cover to cook until tender, add salt and ginger paste
- Add boiled cowpeas leaves and stir
- Add coconut milk stir and cover to cook for 6 minutes
- Serve with ugali
The growth habit is climbing, spreading or erect and they belong to the. Because cowpeas are members of the legume family of plants, they can benefit from an Common Bean Mosaic Virus: This virus causes mottled yellowish foliage with leaves that curl downwards. Cowpea farming is common in Southeast Asia (mainly India), Kenya and other African countries. In Kenya, the leaves are popularly known as Kunde and make amazing recipes. The crop usually has a number of leaves after this time, which means that picking some of them will not hurt it.
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