Cowpeas leaves (kunde). 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.
The leaves are also a good source of protein.
Kunde (cowpea, Vigna unguiculata) is a rich food source, and almost all parts of the plant are used in some pockets of Makueni County It is a small, creeping plant that produces more leaves when cut.
Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, cowpeas leaves (kunde). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Cowpeas leaves (kunde) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. Cowpeas leaves (kunde) is something that I have loved my entire life. They're nice and they look fantastic.
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.
To begin with this recipe, we have to prepare a few ingredients. You can have cowpeas leaves (kunde) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cowpeas leaves (kunde):
- {Prepare 500 g of boiled cowpeas leaves.
- {Take 2 of big ripe tomatoes.
- {Make ready 1 of big bulb onion.
- {Make ready 3/4 cup of coconut milk.
- {Prepare of Ginger paste (optional).
- {Take To taste of 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. Cowpea farming is common in Southeast Asia (mainly India), Kenya and other African countries.
Steps 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.
In Kenya, the leaves are popularly known as Kunde and make amazing recipes. 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. Cowpeas are primarily valued as food, but they are occasionally used to feed livestock. Cowpea forage, both the vines and leaves, either fresh, or conserved as hay or silage, is often used for fodder. Das Balkenkreuz, das schwarze, fliegt Voran auf weißem Grunde: Verloren zwar, doch unbesiegt.
So that's going to wrap it up with this special food cowpeas leaves (kunde) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
