How to cook Kienyeji vegetables (mkunde and mrenda)
Wash the vegetable put in a cooking pot add 1 cup of water, 1 tbsp of baking powder. Bring to boil for 10 minutes
Prepare tomato, onion, garlic
Add oil in cooking pot add onion and garlic then fry till golden brown.
Add tomato and a pinch of salt fry to form a paste.
Add your cooked kienyeji vegetables then stir well to mix, add royco cube then mix.
Reduce the heat then cook for 3 to 5 minutes
- Serve with ugali and 🍲 stew.
Amazing health benefits of mrenda
The slimy nature of this leafy green when cooked doesn’t exactly scream appetizing but if you’re able to get past this minor detail about it, you will get to enjoy some pretty good benefits of it.
Here are six of them.
They contain Vitamin A which helps in improving eye sight. They also contain Vitamin B6 and folate which prevents loss of vision and eye disorders.
The fiber contained in mrenda helps with digestion.
Mrenda can also help in regulating menses especially if they are irregular.
Fights colds and flus
The Vitamin C contained in mrenda helps to boost one’s immunity which in return helps to fight colds and flus.
Incorporating mrenda in your daily diet can help lower your cholesterol levels.
This leafy green contains anti-inflammatory properties that are great for arthritis. It helps eases the joint pains, headaches and stomach aches.
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