KENYA RECIPES - MANAGU (OSUGA)

  Managu (leaves of solanum psedocapsicum) is known as Osuga by the Luo community. It is a common traditional vegetable that can be found in most grocery stores or vegetable stalls in Kenya.

It is rich in iron. It can be bitter in taste, and so to reduce the bitterness, allow the cooked vegetable to rest for a few days before serving or add maziwa lala (fermented milk) or cream. 

Ingredients

    -          2 bunches of the Managu

    -         3 whole medium-sized tomatoes

    -         1 large onion

    -         ½  litre of fresh milk

    -           Cooking oil

Method

    -         Pluck the leaves from the stem and wash them

    -          Boil the leaves for 30-40 minutes or until they are tender.

    -         Let all the water evaporate. Do not strain the water as it contains the nutrients.

    -         Fry the onions and tomatoes for about five minutes then add the boiled vegetables.

    -         Let the mixture simmer for 5-10 minutes.

    -         Add the milk to the cooked managu. Milk gives the vegetable a distinctive flavour so do not add water. Fermented milk or sour cream is a good alternative, depending on one's taste.

    -         Allow the vegetables to simmer for another 10 minutes then serve.

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