4 Bunches Mrenda (jute)

2 Bunches Kunde (cow pea leaves)

1 Cup Onion

1 Cup Tomatoes

3 Tablespoons Vegetable Oil

Pinch Salt

2 Tablespoons Msherekha (sodium bicarbonate)



-Pour water in a large pan. Add the two Tablespoons of Msherekha/munyu (traditional sodium bicarbonate) or you can use Magadi. Let the water boil until it forms bubbles-Add the chopped up Kunde (cow peas) and Mrenda (jute). It will start bubbling on the sides-As it cooks, the bubbles will start to swell and go up the pan, make sure you are stirring every few minutes-As soon as the vegetable has turned from light green to dark green, remove from the heat and drain all the water-Use the same cooking pan/pot that you used to boil the leafy vegetables. Add onions and saute until they start browning-Add tomatoes, salt and cook until tomatoes start to become paste like-Add the now softened leafy vegetables and stir until they are incorporated into each other. Taste to see if salt is enough and add more if need be. Let it cook for a few more minutes and remove from the heat-Serve the Mrenda (jute) with just Ugali. Or you can serve the Ugali and Mrenda with Meats, Chicken, Fish or even Eggs