Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fried cowpeas leaves (fried kunde). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Fried cowpeas leaves (Fried Kunde) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Fried cowpeas leaves (Fried Kunde) is something that I have loved my entire life.
Cowpeas leaves are an excellent source of vitamins as well as antioxidant serving multiple health Leaves have high content of fiber. The leaves are useful to treat diabetic, cardiovascular and Culinary uses. Boil the leaves or fry it and serve it with porridge. Sundry the boiled leaves to use later.
To get started with this particular recipe, we have to prepare a few components. You can cook fried cowpeas leaves (fried kunde) using 5 ingredients and 6 steps. Here is how you can achieve that.
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The ingredients needed to make Fried cowpeas leaves (Fried Kunde):
- Prepare 1 bunch cowpeas leaves
- Make ready 1/4 tsp baking powder
- Make ready 1 onion
- Take 2 tomatoes
- Make ready 10 ml oil
Add the cooked cowpea leaves and water to fried mixture and stir until it begins to simmer. Kunde spinach is best eaten with ugali (Kenyan name. How to prepare delicious Kunde (Cowpeas Leaves). A simple and easy way to prepare this very traditional sweet treat.
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Steps to make Fried cowpeas leaves (Fried Kunde):
- Wash and cut the kunde leaves into medium sizes
- Then put 10 ml of oil into a cooking pan
- Add the diced onions and fry till brown then add 2 chopped tomatoes and continue frying for 5 minutes
- Then put the chopped kunde leaves into the pan and add 1 tbsp of banking powder (NaCo3) to soften or you if the texture of the kunde is soft do not add the baking powder.
- Stir and turn then cover and mix for 10 minutes
- Serve hot with Ugali.
How to prepare delicious Kunde (Cowpeas Leaves). A simple and easy way to prepare this very traditional sweet treat. The cowpea is an annual herbaceous legume from the genus Vigna. Due to its tolerance for sandy soil and low rainfall, it is an important crop in the semiarid regions across Africa and Asia. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop.
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