Mashed Pumpkin & Black Nightshade leaves
This vegetable dish is popular among the Kisii community. The added pumpkin gives it a sweet taste to balance the bitterness of “managu”. It is eaten with Ugali as a side dish.
Ingredients
752 g black night shade leaves, raw
1.1 kg pumpkin, raw
1 tsp. (4 g) salt, iodized
1/8 cup (24 g) cooking oil
4 ½ cups (998 g) water
Preparation 5 minutes | Cooking 1 hour | Serves 4
• Peel the pumpkin and wash.
• Pluck the leaves from the stalks and wash.
• Put the pumpkin into a cooking pot, add all the water and salt.
• Cook the pumpkin for 30 minutes.
• Add oil and the black nightshade. Cover and cook for 20 minutes.
• Remove from the heat and mash into a smooth consistency.
• Serve.
Nutrition data per 100g of recipe:
Energy 277 kJ/ 67 kcal │| Fat 2.4 g │| Carbohydrates 4.9 g │| Protein 3.8 g │| Fibre 5.1 g │
Vitamin A 88 mcg │| Iron 6.7 mg │| Zinc 0.66 mg
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