Mboga Kienyeji (Kunde and Terere) in Milk - Traditional Vegetables - Jikoni Magic

Wash the kundai and terere leaves thoroughly in a large container, agitating them to loosen soil and debris.

Transfer the washed leaves to a colander and check the water for clarity, repeating the washing process until the water is clear.

Boil the leaves in a large sufuri with enough water to cover them, stirring occasionally.

Add soda ash to the boiling leaves to soften them and impart a tangy flavor.

In a preheated turya, add vegetable oil and sliced onions, cooking for 2-3 minutes until translucent.

Add chopped tomatoes to the onions, mixing well, then season with salt and freshly cracked black pepper.

Cover and reduce heat, simmering for 3-5 minutes until the tomatoes soften and break down.

Squeeze out excess water from the boiled leaves and add them to the onion and tomato mixture, adding just enough water to loosen the contents.

Taste for seasoning and add beef cubes for extra flavor, mixing well before covering and simmering for 10 minutes.

Add milk gradually, stirring and checking the level until it just covers the leaves without drowning them.

Cover and simmer on low heat for about 10 minutes, checking for milk reduction by pulling back the leaves to see the bottom of the sufuri.

Add hoo and royo, stirring and mixing everything together, then cover and simmer for 2 more minutes until the hoo is warmed and softened.

Taste one final time for seasoning, then turn off the heat and serve.

Equipment Needed

Spice Level:

Dietary