Wash the omena in warm water

In a pan add a little bit of water, two tablespoons munyu it gives omena its tenderness as well as sweet taste, fresh lemon and a pinch of salt, boil the omena for a few minutes

In a separate pan now with enough cooking to deep fry your omena, immerse them gently and fry the omena till they acquire a neat nice brown look

Remove the omena from the pan and place them in a bowl with serviettes to extract extra oil from them

Serve on plate with kachumbari and ugali