Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cowpeas leaves (kunde). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Cowpeas leaves (kunde) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Cowpeas leaves (kunde) is something which I have loved my whole life. They’re fine and they look wonderful.
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. The cowpea (Vigna unguiculata) is an annual herbaceous legume from the genus Vigna.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cowpeas leaves (kunde) using 6 ingredients and 4 steps. Here is how you can achieve it.
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The ingredients needed to make Cowpeas leaves (kunde):
- Get 500 g boiled cowpeas leaves
- Take 2 big ripe tomatoes
- Take 1 big bulb onion
- Make ready 3/4 cup coconut milk
- Get Ginger paste (optional)
- Make ready To taste salt
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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Steps to make Cowpeas leaves (kunde):
- Fry onions until golden brown then add diced tomatoes cover to cook until tender, add salt and ginger paste
- Add boiled cowpeas leaves and stir
- Add coconut milk stir and cover to cook for 6 minutes
- Serve 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. Because cowpeas are members of the legume family of plants, they can benefit from an Common Bean Mosaic Virus: This virus causes mottled yellowish foliage with leaves that curl downwards. Cowpeas are primarily valued as food, but they are occasionally used to feed livestock.
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