Managu Recipe(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 here in Kenya. It is rich in iron. It  can be bitter in taste, though there are ways you can go around the bitterness.To reduce the bitterness, you could allow the cooked vegetable to rest for a few days before serving  or add maziwa lala(fermented milk) or cream. 


WHAT YOU NEED

• Two bunches of the Managu(shown in the picture above)
• Two whole medium-sized tomatoes
• One small onion
• Half a litre of fresh milk
• Cooking oil

HOW TO PREPARE MANAGU(OSUGA)

1. Pluck the leaves from the stem and wash them
2. Boil the leaves for 30-45 minutes or until they are tender.
3. Let all the water evaporate. Do not strain the water as it contains the   nutrients.
4. Fry the onions and tomatoes for about five minutes then add the boiled vegetables.
5. Let the mixture simmer for five to ten minutes.
6. 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.

Let the vegetables simmer for another 10 minutes then serve.

Serving Tips
Goes well with  ugali. Add beef  stew or fish and you will thoroughly enjoy your meal.