Easiest Way to Cook Perfect Kienyeji fried(African-Kenyan Traditional vegetables)

Kienyeji fried(African-Kenyan Traditional vegetables). How to cook chicken wet fry kenyan style How to cook chicken wet fry kenyan style Vegetable rice served with kienyeji chicken.

Here is another favourite Kienyeji wet fry. For me I think the best one is made by my grandmother. No one makes it better than her. You can cook Kienyeji fried(African-Kenyan Traditional vegetables) using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kienyeji fried(African-Kenyan Traditional vegetables)

1. You need 1 table spoon of salt.
2. It's 2 table spoon of cooking vegetable.
3. It's 2 bunches of Sageti.
4. Prepare 2 bunches of Kansara.
5. It's 2 bunches of Terere.
6. You need 1 bunch of blacknight.
7. Prepare 1 cup of milk.
8. You need 2 cups of boiled water.
9. Prepare 2 of onions.
10. You need 1 of tomato.

This food is my favourite and one of Kenya's best delicacies and staple food. Ugali is made from maize (corn)flour , and goes perfectly with the fried beef and vegetables. kienyeji is a swahili name meaning local. Enjoy this one of a kind African food.simple to make . Production of traditional African vegetables is mainly on a subsistence basis.

Kienyeji fried(African-Kenyan Traditional vegetables) instructions

1. Asemble the vegetables..
2. Pluck leaves from the vegetable stem.
3. Wash the vegetables then mix.
4. Add water and boil for 5 mins..
5. Fry onions.
6. Add salt and tomato then fry till it forms a paste.
7. Drain water from vegetables and add milk then stir.
8. Let it cook for 5 mins then serve with ugali.

These vegetables are often intercropped and rarely occupy a significant proportion of the Traditional vegetables are best when prepared the traditional way. Applying modern cooking techniques like frying spoils the taste. Traditional African dishes are supplemented by English and Indian fare. Portions tend to be generous, and elaborate buffets are common at hotels and lodges. Kenyan style chapatis are made with a flour dough that is wound into a coil before being rolled into a flat round circle.

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