Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cowpeas leaves /kunde. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cowpeas leaves /kunde is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Cowpeas leaves /kunde is something that I’ve loved my entire life.
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.
To begin with this recipe, we have to prepare a few components. You can have cowpeas leaves /kunde using 7 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Cowpeas leaves /kunde:
- Make ready leaves Cowpeas
- Prepare Tomatoes
- Make ready Onions
- Take Salt
- Get Oil
- Take Water
- Get Bicarbonate
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.
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Instructions to make Cowpeas leaves /kunde:
- Take the vegetables and wash thoroughly in cold water until clean
- Cut the vegetables to desired size(optional).
- Put water and a little bicarbonate and put the vegetables in a pan to boil.
- Cut clean onions and tomatoes as the vegetables boil.
- After about 15 minutes of boiling in a different pan put a little oil and fry onions and tomatoes.
- Add salt and drained already boiled vegetables fry for a short while then serve.
- You may eat with ugali.
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. 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. Cowpeas are primarily valued as food, but they are occasionally used to feed livestock.
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