Recipe: Appetizing Managu &Terere Greens

Managu &Terere Greens. African nightshades are several species of plants in the section Solanum of the genus Solanum, that are commonly consumed as leafy vegetables and herbs. African nightshades are grown in both high and lowland areas in West and East Africa, particularly in Nigeria and Cameroon. There is a large variation in diversity of the African nightshades, which have many nutritional and medicinal benefits.

As people grow more health-conscious, they are adding Managu and other traditional African vegetables to their diet. Managua (Spanish pronunciation: ) is the capital and largest city of Nicaragua, and the center of an eponymous department. Managu seeds should be mixed with sand or ash for uniform sowing. You can cook Managu &Terere Greens using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Managu &Terere Greens

1. Prepare 2 of big bunches of managu.
2. It's 2 of big bunches of terere.
3. You need 1 of large onion finely chopped.
4. It's 2 cloves of garlic crushed.
5. Prepare 2 pcs of tomatoes finely diced.
6. It's 1 pinch of black pepper.
7. Prepare to taste of Salt.
8. It's of Oil for frying.
9. Prepare 1 of quarter cup fat cream (from boiled milk).

Managu is a traditional African vegetable that is so rich in iron which in most African communities, is served boiled to mothers before and after the birth of a child, or in any situation where there has been loss of blood. Traditionally the leaves were used as a quick fix for warriors after injuries to heal their wounds. Managu is also used as an anti-rheumatic, counter-irritant traditional. The African Nightshade, also called Managu or Sucha, is widely distributed throughout the tropics and can be found throughout East Africa.

Managu &Terere Greens step by step

1. Prepare you managu and terere by plucking the leaves from the stalks and wash thoroughly in running water.
2. Chop them roughly with your hands or thinly slice with a knife.
3. Put them in a sufuria and add a little salt and cover. Let then steam in low heat until all water is dried.
4. In another sufuria, add onions and oil and fry until light golden then add your garlic and diced tomatoes. Stir and let them cook covered until the tomatoes form a paste... Add your cream and black pepper and stir well then add your already steamed mboga and season with a little more salt to taste..
5. Cook for 3 more minutes and serve while hot with Ugali.

Place the plantains and water in a saucepan. Managu is a kikuyu word for the African nightshade plant. The Swahili call it Mnavu, Luhya's call it Namasaka, Luos refer to it as Osuga, Kambas simply call it kitulu while the Kipsigis call it isoiyot. My labour only involves irrigation once a week. The African Nightshade, also locally known as Managu, is a popular vegetable in Eastern Africa.

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