Fried cowpeas leaves (Fried Kunde). 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.
The cowpea (Vigna unguiculata) is an annual herbaceous legume from the genus Vigna. Due to its tolerance for sandy soil and low rainfall. Fry the mixture for five minutes or until cooked, stirring often.
Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, fried cowpeas leaves (fried kunde). It is one of my favorites. This time, I’m gonna make it a bit unique. 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.
Fried cowpeas leaves (Fried Kunde) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Fried cowpeas leaves (Fried Kunde) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have fried cowpeas leaves (fried kunde) using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fried cowpeas leaves (Fried Kunde):
- Make ready 1 bunch of cowpeas leaves.
- Take 1/4 tsp of baking powder.
- Get 1 of onion.
- Get 2 of tomatoes.
- Make ready 10 ml of 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.
Instructions 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..
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. I used a combination of kidney beans (rajma/maharagwe), cowpeas (chora/kunde) and black-eyed peas (lobia). Traditionally, a chicken biryani involves a lot of steps including marinating the meat, frying the vegetables for layering, loads of coriander and mint leaves, fried eggs, saffron milk etc.
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