Easiest Way to Prepare Perfect Terere greens (Amaranth) in cream #AuthorMarathon

Terere greens (Amaranth) in cream #AuthorMarathon. Individuals with known oxalate urinary tract stones are advised to avoid eating certain vegetables belonging to Amaranthaceae and Brassica family. Local Names: Terere, Mchicha in Swahili, Ododo in Luo, Sikukuu or Chepkuratian in Pokot, Lookwa or Epespes in Turkana, and Ekwala in Teso. Terere greens (Amaranth) in cream #AuthorMarathon. terere, Onion, Tomatoes, Salt, Oil, fresh cream or as much as you like Catherine Njoki.

Amaranth species have huge number of varieties. The greens are edible leafy vegetables and nutritious. Leaves and grains are staple foods of Incas and Aztecs in pre-Columbian times. You can have Terere greens (Amaranth) in cream #AuthorMarathon using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Terere greens (Amaranth) in cream #AuthorMarathon

1. It's 1 bunch of terere.
2. Prepare 1 of Onion.
3. You need 2 of Tomatoes.
4. It's to taste of Salt.
5. Prepare of Oil.
6. It's 3 tbsp of fresh cream or as much as you like.

Amaranth or terere as it is popularly known in Kenya is quite common both in the rural and urban areas. Most Kenyans, though, eat the leaves oblivious of the many health benefits of eating the grains as well. Also Known as Amaranth Greens, it has over the past few years increased in popularity with more people eating it for its high nutritional value. It can easily be confused as a weed as it grows wildly.

Terere greens (Amaranth) in cream #AuthorMarathon step by step

1. Sort and clean the vegetables..
2. Boil some water and dip the terere for about 5mins..
3. Drain the water..
4. In a sufuria, sauté the onions..
5. Add in the tomatoes and let them cook well..
6. Put the terere in and stir so they don't stick. Add salt to taste..
7. Once cooked to your liking, add the cream and mix till well Incorporated..
8. Remove from fire and serve with your favourite accompaniment..

Saag, the Indian moniker for green leafy vegetables, forms an integral part of various regional cuisines in the country. While palak (spinach), methi (fenugreek), hari piyaj (spring onions) et al top the popularity chart, there are a few that stay far away from the spotlight but are. Today, most gardeners are familiar with Amaranthus species such as A. caudatus (love-lies-bleeding) as ornamental plants, and many don't even realize that amaranths are also edible plants that can be grown for the grain-like seeds and edible leaves. Adding foods that are high-fiber like amaranth are a great option. Amaranth is a very rich source of minerals like calcium, magnesium, and copper.

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