“Nderema” (Vine Spinach)
Vine spinach commonly referred to as “Nderema” is traditional to the Luhya and Kuria communities. It is usually eaten with Ugali
Ingredients
417 g vine spinach leaves, fresh
2 tomatoes, red, ripe (182 g)
1 onion, red skinned, raw, unpeeled (139g)
½ tsp. (3 g) salt, iodized
3 tbsp. (39 g) ghee
Preparation 15 minutes | Cooking 20 minutes | Serves 4
• Peel, wash and cut the onions and the tomatoes separately.
• Put ghee in the cooking pot and heat for 1 minute on medium heat.
• Add the onions and cook for 5 minutes until golden-brown.
• Add the tomatoes then the vine spinach and cover the cooking pot.
• Cook for 10 minutes then stir the contents.
• Add salt, cover and cook for 1 minute.
• Serve hot
Nutrition data per 100g of recipe:
Energy 299 kJ/ 72 kcal │| Fat 5.2 g │| Carbohydrates 1.4 g │| Protein 3.2 g │| Fibre 3.5 g │
Vitamin A 166 mcg |│ Iron 9.5 mg |│ Zinc 0.41 mg
Kenyan Food Recipes download pdf
